Crispy Sheet Pan Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken with Roasted Vegetables

Enjoy this balanced, nutrient-packed dinner featuring crispy chicken breast and a colorful medley of roasted vegetables. The tender chicken is seasoned and roasted to perfection, while Brussels sprouts, red bell pepper, and red onion bring natural sweetness and crunch to every bite.

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NUTRITION

333kcal
Protein
40.1g
Fat
9.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Red Bell Pepper

1/2 Red Onion

1 tsp Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (Brussels sprouts, red bell pepper cut into strips, and red onion sliced into wedges).

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle garlic powder, sea salt, and black pepper to taste.

  • 4

    Toss the vegetables gently to ensure an even coating of oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, let rest for 5 minutes, and serve warm.

Crispy Sheet Pan Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken with Roasted Vegetables

Enjoy this balanced, nutrient-packed dinner featuring crispy chicken breast and a colorful medley of roasted vegetables. The tender chicken is seasoned and roasted to perfection, while Brussels sprouts, red bell pepper, and red onion bring natural sweetness and crunch to every bite.

NUTRITION

333kcal
Protein
40.1g
Fat
9.4g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Red Bell Pepper

1/2 Red Onion

1 tsp Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (Brussels sprouts, red bell pepper cut into strips, and red onion sliced into wedges).

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle garlic powder, sea salt, and black pepper to taste.

  • 4

    Toss the vegetables gently to ensure an even coating of oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.

  • 6

    Remove from the oven, let rest for 5 minutes, and serve warm.