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; 0.75 cup Sweet potato; 1 cup Broccoli florets; 1 cup Bell pepper; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 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

Roasted chicken breast and colorful vegetables seasoned with zesty lemon and aromatic herbs for a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.9g

Fat

13.7g

Carbs

48.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Sweet potato

1 cup Broccoli florets

1 cup Bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a large sheet pan with parchment paper.
2
Cut the chicken breast and sweet potato into 1-inch cubes, and chop the broccoli and bell pepper into bite-sized pieces.
3
Place chicken and vegetables on the sheet pan, then drizzle with olive oil and lemon juice.
4
Sprinkle with oregano, garlic powder, sea salt, and black pepper, tossing everything until evenly coated.
5
Spread into a single layer and roast for 20-25 minutes until the chicken is cooked through and veggies are tender.
6
Divide into containers for meal prep and garnish with extra lemon wedges if desired.