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 simple yet satisfying dinner featuring juicy chicken breast paired with a colorful mix of roasted vegetables. This wholesome dish offers a balance of lean protein and vibrant, nutrient-rich veggies, all brought together with a drizzle of olive oil and your favorite seasonings.

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NUTRITION

398kcal
Protein
39.2g
Fat
18.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces to ensure they roast uniformly.

  • 3

    Place the chicken breast and vegetables on a sheet pan. Drizzle the olive oil over everything and season with salt and pepper.

  • 4

    Use your hands or a spatula to toss the chicken and vegetables until they are evenly coated with olive oil and seasonings.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with a slight char.

  • 6

    Remove from 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 simple yet satisfying dinner featuring juicy chicken breast paired with a colorful mix of roasted vegetables. This wholesome dish offers a balance of lean protein and vibrant, nutrient-rich veggies, all brought together with a drizzle of olive oil and your favorite seasonings.

NUTRITION

398kcal
Protein
39.2g
Fat
18.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces to ensure they roast uniformly.

  • 3

    Place the chicken breast and vegetables on a sheet pan. Drizzle the olive oil over everything and season with salt and pepper.

  • 4

    Use your hands or a spatula to toss the chicken and vegetables until they are evenly coated with olive oil and seasonings.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with a slight char.

  • 6

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