Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Baby potatoes; 1 cup Broccoli florets; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Sheet Pan Lemon Herb Chicken and Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Veggies

Tender chicken breasts roasted on a single sheet with crisp-tender broccoli and golden baby potatoes, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

47.7g

Fat

19.8g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and halve the baby potatoes to ensure even cooking.
3
Place the chicken, potatoes, and broccoli florets on the sheet pan.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
5
Pour the dressing over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated.
6
Spread the ingredients out in a single layer so they roast rather than steam.
7
Bake for 20 to 25 minutes until the chicken is cooked through and the potatoes are fork-tender.