YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Roasted chicken breast and vibrant vegetables prepared on a single sheet pan with a zesty lemon-herb glaze that creates a bright, citrusy aroma.
INGREDIENTS
6 oz chicken breast
1.5 cups broccoli florets
1 medium red bell pepper
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized cubes and chop the broccoli and bell pepper into similar sizes to ensure even cooking.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Add the chicken cubes and chopped vegetables to the bowl and toss thoroughly until every piece is coated in the fragrant herb marinade.
Spread the mixture in a single layer across the prepared sheet pan, ensuring no pieces are overlapping so they roast properly.
Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.