Saffron-Spiced Sheet Pan Chicken with Roasted Bell Peppers

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

Saffron-Spiced Sheet Pan Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Saffron-Spiced Sheet Pan Chicken with Roasted Bell Peppers

Delight in tender, saffron-infused chicken paired with vibrant roasted red bell peppers and hearty chickpeas. This dish boasts aromatic spices, a warming olive oil drizzle, and perfectly roasted flavors that create a well-balanced, satisfying meal ideal for a nourishing dinner.

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NUTRITION

403kcal
Protein
43.5g
Fat
11.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Cooked Chickpeas

1 tsp Olive Oil

Pinch Saffron Threads

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Thinly slice the red bell pepper and mince the garlic.

  • 3

    In a small bowl, combine the olive oil, a pinch of saffron threads (which can be steeped in a tablespoon of warm water for extra infusion), minced garlic, salt, and pepper.

  • 4

    Place the chicken breast on the sheet pan and brush evenly with the saffron-infused olive oil mixture.

  • 5

    Arrange the sliced red bell pepper and the cooked chickpeas around the chicken, ensuring even distribution.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F, and the bell peppers have softened.

  • 7

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

Saffron-Spiced Sheet Pan Chicken with Roasted Bell Peppers

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

Saffron-Spiced Sheet Pan Chicken with Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Saffron-Spiced Sheet Pan Chicken with Roasted Bell Peppers

Delight in tender, saffron-infused chicken paired with vibrant roasted red bell peppers and hearty chickpeas. This dish boasts aromatic spices, a warming olive oil drizzle, and perfectly roasted flavors that create a well-balanced, satisfying meal ideal for a nourishing dinner.

NUTRITION

403kcal
Protein
43.5g
Fat
11.1g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Cooked Chickpeas

1 tsp Olive Oil

Pinch Saffron Threads

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Thinly slice the red bell pepper and mince the garlic.

  • 3

    In a small bowl, combine the olive oil, a pinch of saffron threads (which can be steeped in a tablespoon of warm water for extra infusion), minced garlic, salt, and pepper.

  • 4

    Place the chicken breast on the sheet pan and brush evenly with the saffron-infused olive oil mixture.

  • 5

    Arrange the sliced red bell pepper and the cooked chickpeas around the chicken, ensuring even distribution.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F, and the bell peppers have softened.

  • 7

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