YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Chicken and Vegetables
Tender chicken breast and a vibrant medley of frozen vegetables are roasted to perfection with aromatic herbs for a savory and effortless sheet-pan meal.
INGREDIENTS
5.5 oz chicken breast
1 cup frozen broccoli florets
0.5 cup frozen cauliflower florets
0.5 cup frozen sliced carrots
1 tbsp extra virgin olive oil
0.5 tsp garlic powder
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized pieces.
Place the chicken pieces and the frozen broccoli, cauliflower, and carrots into a large mixing bowl.
Drizzle the extra virgin olive oil over the chicken and vegetables.
Sprinkle the garlic powder, dried oregano, sea salt, and black pepper evenly over the mixture.
Toss everything together until the chicken and vegetables are well coated in the oil and seasonings.
Spread the mixture in a single, even layer on the prepared sheet pan, ensuring the pieces are not overcrowded.
Roast in the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender and lightly browned.
Remove from the oven and drizzle with fresh lemon juice before serving immediately.