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 and nutritious sheet pan meal featuring tender chicken breast and a colorful medley of roasted vegetables. This dish offers a satisfying balance of protein and roasted goodness with herbs and olive oil for a light, clean flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
42.6g
Fat
18.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

Salt, Pepper, Garlic Powder & Paprika (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Place the chicken breast on a large sheet pan. Arrange the chopped vegetables around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables, then season generously with salt, pepper, garlic powder, and paprika.

  • 5

    Toss the vegetables lightly to ensure even coating with oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest a few minutes, and then serve.

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 and nutritious sheet pan meal featuring tender chicken breast and a colorful medley of roasted vegetables. This dish offers a satisfying balance of protein and roasted goodness with herbs and olive oil for a light, clean flavor.

NUTRITION

396kcal
Protein
42.6g
Fat
18.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

Salt, Pepper, Garlic Powder & Paprika (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot, red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Place the chicken breast on a large sheet pan. Arrange the chopped vegetables around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables, then season generously with salt, pepper, garlic powder, and paprika.

  • 5

    Toss the vegetables lightly to ensure even coating with oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest a few minutes, and then serve.