Name: Basic Sheet Pan Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 cup Broccoli (chopped); 1/4 medium Red Onion; 2 tsp Olive Oil; Seasonings (Salt, Pepper, Garlic Powder) to taste

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.

YOUR SOLIN GENERATED RECIPE

Basic Sheet Pan Chicken and Roasted Vegetables

A simple and wholesome sheet pan recipe featuring tender chicken breast roasted alongside a medley of colorful vegetables, lightly seasoned and finished with a drizzle of olive oil. Perfect for a balanced meal with a satisfying blend of flavors and textures.

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NUTRITION

Protein

41.8g

Fat

13.8g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Broccoli (chopped)

1/4 medium Red Onion

2 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Prepare a sheet pan by lining it with parchment paper for easy cleanup.
3
Slice the red bell pepper into strips, chop the broccoli into bite-sized florets, and cut the red onion into wedges.
4
Place the chicken breast on the sheet pan and arrange the vegetables around it.
5
Drizzle the olive oil evenly over the chicken and veggies. Sprinkle salt, pepper, and garlic powder over all the ingredients.
6
Use your hands or a spatula to toss the vegetables gently to ensure they are well coated.
7
Place the pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slight browning.
8
Once done, remove from the oven and allow to rest for a couple of minutes before serving.