Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 cup Zucchini; 1 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

Tender chicken breast and vibrant vegetables roasted with zesty lemon and aromatic herbs for a bright, citrusy finish.

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NUTRITION

Protein

53.1g

Fat

20.8g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

1 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

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Slice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.
3
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.
4
Arrange the chicken and vegetables on the prepared sheet pan and drizzle with the lemon-herb mixture.
5
Toss the ingredients thoroughly to ensure an even coating and spread them into a single layer.
6
Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender with a light char.