YOUR SOLIN GENERATED RECIPE
Sheet Pan Lemon Herb Chicken and Veggies
Tender chicken breast and crisp vegetables roasted on a single sheet pan with zesty lemon and aromatic herbs for a bright, citrusy finish.
INGREDIENTS
6 oz Chicken breast
1 cup Broccoli florets
1 cup Red bell pepper
0.5 cup Zucchini
1 tbsp Extra virgin olive oil
1 tbsp 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 and line a large rimmed sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into 1-inch bite-sized pieces and place them on the prepared sheet pan.
Add the broccoli florets, sliced red bell pepper, and sliced zucchini to the pan with the chicken.
Drizzle the extra virgin olive oil and fresh lemon juice over the chicken and vegetables.
Sprinkle the dried oregano, garlic powder, sea salt, and black pepper evenly across all ingredients.
Toss everything directly on the pan until well-coated, then spread it out into a single even layer.
Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender-crisp.