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

Savor a healthy, one-pan meal featuring tender chicken breast paired with an energizing mix of roasted vegetables. This dish is vibrant, full of flavor, and perfect for a nutritious weeknight dinner, striking the perfect balance between protein, vitamins, and great taste.

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NUTRITION

316kcal
Protein
40.2g
Fat
9.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Prepare a sheet pan by lightly coating with olive oil or using parchment paper.

  • 3

    Place the chicken breast in the center of the pan. Surround it with broccoli florets, red bell pepper slices, and zucchini rounds.

  • 4

    Drizzle the vegetables with olive oil and sprinkle garlic powder, salt, and pepper over both the chicken and veggies.

  • 5

    Toss the vegetables gently to ensure an even coating.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Allow the chicken to rest for a few minutes before slicing and serving 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

Savor a healthy, one-pan meal featuring tender chicken breast paired with an energizing mix of roasted vegetables. This dish is vibrant, full of flavor, and perfect for a nutritious weeknight dinner, striking the perfect balance between protein, vitamins, and great taste.

NUTRITION

316kcal
Protein
40.2g
Fat
9.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli Florets

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Prepare a sheet pan by lightly coating with olive oil or using parchment paper.

  • 3

    Place the chicken breast in the center of the pan. Surround it with broccoli florets, red bell pepper slices, and zucchini rounds.

  • 4

    Drizzle the vegetables with olive oil and sprinkle garlic powder, salt, and pepper over both the chicken and veggies.

  • 5

    Toss the vegetables gently to ensure an even coating.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted vegetables.