Name: Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1.5 cups broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Tender chicken breast roasted on a sheet pan with vibrant vegetables and a zesty lemon-herb glaze that provides a bright citrus finish.

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NUTRITION

Protein

56.9g

Fat

21.5g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

1 tsp dried oregano

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 rimmed sheet pan with parchment paper for easy cleanup.
2
Dice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar bite-sized pieces to ensure even cooking.
3
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
4
Arrange the chicken and vegetables on the prepared sheet pan, then drizzle the lemon-herb dressing over the top, using your hands or tongs to toss everything until thoroughly coated.
5
Spread the ingredients into a single layer, ensuring they aren't overcrowded so they roast rather than steam.
6
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.