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, protein-packed sheet pan meal featuring tender chicken breast paired with a vibrant medley of roasted vegetables, all perfectly seasoned and roasted to bring out natural sweetness and flavor.

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NUTRITION

436kcal
Protein
44.4g
Fat
19.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Red Bell Pepper (150g)

1 medium Zucchini (196g)

1 cup Broccoli (91g)

1 tablespoon Olive Oil (14g)

1/2 teaspoon Salt (3g)

1/2 teaspoon Black Pepper (1.3g)

1 teaspoon Garlic Powder (3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper or lightly grease it with olive oil.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into rounds, and break the broccoli into small florets.

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange the prepared vegetables around the chicken in a single layer.

  • 5

    Drizzle olive oil over the chicken and vegetables. Season everything with salt, black pepper, and garlic powder. Toss the vegetables gently to coat evenly.

  • 6

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

  • 7

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

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, protein-packed sheet pan meal featuring tender chicken breast paired with a vibrant medley of roasted vegetables, all perfectly seasoned and roasted to bring out natural sweetness and flavor.

NUTRITION

436kcal
Protein
44.4g
Fat
19.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Red Bell Pepper (150g)

1 medium Zucchini (196g)

1 cup Broccoli (91g)

1 tablespoon Olive Oil (14g)

1/2 teaspoon Salt (3g)

1/2 teaspoon Black Pepper (1.3g)

1 teaspoon Garlic Powder (3g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper or lightly grease it with olive oil.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into rounds, and break the broccoli into small florets.

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange the prepared vegetables around the chicken in a single layer.

  • 5

    Drizzle olive oil over the chicken and vegetables. Season everything with salt, black pepper, and garlic powder. Toss the vegetables gently to coat evenly.

  • 6

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

  • 7

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.