YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and vibrant garden vegetables roasted together on a single pan with a zesty lemon-herb glaze that creates a bright, citrusy finish.
INGREDIENTS
5 oz chicken breast
1 cup broccoli florets
1 medium red bell pepper
1 medium zucchini
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 rimmed sheet pan with parchment paper for easy cleanup.
Slice the chicken breast into 1-inch cubes and chop the bell pepper and zucchini into similar bite-sized 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, bell pepper, and zucchini onto the prepared sheet pan.
Pour the lemon-herb oil mixture over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is well-coated.
Spread the ingredients out into a single even layer so they roast rather than steam.
Place the pan in the oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned at the edges.