Name: Sheet Pan Lemon Herb Chicken and Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 large eggs; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp lemon juice; 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 Eggs with Roasted Vegetables

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 Eggs with Roasted Vegetables

Tender chicken breast and vibrant vegetables roasted on a single pan, then topped with sunny-side-up eggs for a silky finish.

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NUTRITION

Protein

42.9g

Fat

26.7g

Carbs

16.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 large eggs

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp lemon juice

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 (200°C) and line a large sheet pan with parchment paper.
2
Cut the chicken breast into bite-sized pieces and chop the bell pepper into 1-inch squares.
3
In a large bowl, toss the chicken, broccoli, and bell pepper with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
4
Spread the mixture in a single layer on the prepared sheet pan.
5
Roast for 15-18 minutes until the chicken is cooked through and the vegetables are tender-crisp.
6
Remove the pan from the oven and use a spoon to create two small wells in the vegetable and chicken mixture.
7
Carefully crack one egg into each well.
8
Return the pan to the oven for 3-5 minutes, or until the egg whites are set but the yolks remain runny.
9
Serve immediately, drizzling any remaining pan juices over the top.