Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 cup Broccoli florets; 1 medium Bell pepper; 1 medium Zucchini; 1 tbsp 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

Sheet Pan Lemon Herb Chicken and Veggies

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 and Veggies

Tender chicken breast roasted on a single pan with vibrant broccoli and bell peppers, finished with a zesty lemon-herb glaze that adds a bright, citrusy pop.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.7g

Fat

20.9g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Bell pepper

1 medium Zucchini

1 tbsp 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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into uniform chunks.
3
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.
4
Place the chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb dressing over the top.
5
Toss everything thoroughly to ensure an even coating of oil and spices, then spread into a single layer across the pan.
6
Bake for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.