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; 1 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 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 roasted with crisp broccoli and bell peppers, finished with a bright and zesty lemon-herb glaze.

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NUTRITION

Protein

53.5g

Fat

20.9g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 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 sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into bite-sized 1-inch pieces and chop the bell pepper and zucchini into similar sizes.
3
Place the chicken, broccoli florets, bell pepper, and zucchini directly onto the sheet pan.
4
Drizzle the olive oil and lemon juice over the chicken and vegetables.
5
Sprinkle the dried oregano, garlic powder, sea salt, and black pepper evenly over the ingredients.
6
Toss everything together with your hands or tongs until well-coated, then spread into a single layer.
7
Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.