Basic Sheet Pan Chicken and Roasted Vegetables

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

Basic Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Basic Sheet Pan Chicken and Roasted Vegetables

Enjoy a wholesome, one-pan meal featuring tender sheet pan chicken paired with vibrantly roasted vegetables. A perfect blend of lean protein and nutritious veggies, this meal is seasoned simply with garlic and herbs to highlight natural flavors, making for an effortless but satisfying dinner.

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NUTRITION

405kcal
Protein
43.4g
Fat
18.9g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Chicken Breast

1 half medium Zucchini (~100g)

1 cup chopped Red Bell Pepper (~150g)

1 cup chopped Broccoli (91g)

1 tablespoon Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (zucchini, red bell pepper, and broccoli).

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Minced garlic is then sprinkled over the entire sheet pan, and add salt and pepper to taste.

  • 5

    Toss the vegetables gently to coat them in the oil and seasonings, ensuring the chicken also gets coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Basic Sheet Pan Chicken and Roasted Vegetables

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

Basic Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Basic Sheet Pan Chicken and Roasted Vegetables

Enjoy a wholesome, one-pan meal featuring tender sheet pan chicken paired with vibrantly roasted vegetables. A perfect blend of lean protein and nutritious veggies, this meal is seasoned simply with garlic and herbs to highlight natural flavors, making for an effortless but satisfying dinner.

NUTRITION

405kcal
Protein
43.4g
Fat
18.9g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

1 piece (170g) Chicken Breast

1 half medium Zucchini (~100g)

1 cup chopped Red Bell Pepper (~150g)

1 cup chopped Broccoli (91g)

1 tablespoon Olive Oil

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (zucchini, red bell pepper, and broccoli).

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Minced garlic is then sprinkled over the entire sheet pan, and add salt and pepper to taste.

  • 5

    Toss the vegetables gently to coat them in the oil and seasonings, ensuring the chicken also gets coated.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.