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-herb marinade that creates a bright, citrusy aroma.
INGREDIENTS
5 oz chicken breast
1.5 cup broccoli florets
1 cup red bell pepper
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
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 peppers into uniform pieces.
In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Place the chicken cubes, broccoli florets, and sliced peppers onto the prepared sheet pan.
Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is well-coated.
Spread the mixture into a single, even layer across the pan to ensure proper roasting.
Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.