Name: Sheet Pan Greek Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.75 tbsp extra virgin olive oil; 1 cup bell pepper; 1 cup zucchini; 0.25 cup red onion; 0.5 oz feta cheese; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 whole lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Greek Chicken and Vegetables

Tender chicken breast roasted with vibrant bell peppers and zucchini, finished with a salty sprinkle of feta and a bright squeeze of lemon.

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NUTRITION

Protein

49.7g

Fat

19.7g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

1 cup bell pepper

1 cup zucchini

0.25 cup red onion

0.5 oz feta cheese

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Slice the chicken breast into 1-inch bite-sized pieces and chop the bell peppers, zucchini, and red onion into similar sizes.
3
Mince the garlic and place it in a large mixing bowl with the olive oil, dried oregano, sea salt, and black pepper.
4
Add the chicken and vegetables to the bowl and toss thoroughly until every piece is evenly coated in the herb oil.
5
Spread the mixture in a single layer onto the prepared sheet pan, ensuring nothing is overcrowded so the vegetables roast instead of steam.
6
Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
7
Remove from the oven, crumble the feta cheese over the top, and squeeze the fresh lemon juice over the entire pan before serving.