Sheet Pan Lemon Herb Chicken with Roasted Potatoes

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

Sheet Pan Lemon Herb Chicken with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Potatoes

Tender chicken breast and gold potatoes roasted on a single pan with vibrant broccoli florets and a bright, zesty lemon-herb drizzle.

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NUTRITION

520kcal
Protein
51.2g
Fat
17.1g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup Yukon Gold potatoes

1.5 cup broccoli florets

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

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 and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper in a small bowl.

  • 3

    Spread the cubed potatoes onto the sheet pan, drizzle with half of the lemon-herb mixture, and toss until evenly coated.

  • 4

    Roast the potatoes for 12 minutes until they start to soften and develop a light golden color.

  • 5

    Move the potatoes to one side of the pan and add the chicken breast and broccoli florets to the empty space.

  • 6

    Brush the remaining lemon-herb mixture over the chicken and broccoli, then roast for an additional 15-18 minutes until the chicken is cooked through.

Sheet Pan Lemon Herb Chicken with Roasted Potatoes

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

Sheet Pan Lemon Herb Chicken with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Potatoes

Tender chicken breast and gold potatoes roasted on a single pan with vibrant broccoli florets and a bright, zesty lemon-herb drizzle.

NUTRITION

520kcal
Protein
51.2g
Fat
17.1g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 cup Yukon Gold potatoes

1.5 cup broccoli florets

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper in a small bowl.

  • 3

    Spread the cubed potatoes onto the sheet pan, drizzle with half of the lemon-herb mixture, and toss until evenly coated.

  • 4

    Roast the potatoes for 12 minutes until they start to soften and develop a light golden color.

  • 5

    Move the potatoes to one side of the pan and add the chicken breast and broccoli florets to the empty space.

  • 6

    Brush the remaining lemon-herb mixture over the chicken and broccoli, then roast for an additional 15-18 minutes until the chicken is cooked through.