YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant vegetables roasted on a single pan with a zesty lemon-garlic glaze that creates a bright and savory finish.
INGREDIENTS
6 oz Chicken breast
1 tbsp Extra virgin olive oil
1 cup Broccoli florets
1 cup Red bell pepper
0.5 cup Baby carrots
1 tbsp Fresh lemon juice
1 tsp Dried oregano
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Cut the chicken breast into bite-sized cubes and chop the broccoli, peppers, and carrots into uniform pieces.
In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Toss the chicken and vegetables in the lemon-herb mixture until everything is evenly coated.
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded.
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.