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 vibrant and healthful sheet pan meal featuring tender chicken breast roasted alongside a medley of colorful vegetables. The natural sweetness of bell peppers, zucchini, and red onion is enhanced by a light drizzle of olive oil and aromatic herbs, creating a simple yet delicious one-pan dinner that's perfect for busy evenings.

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NUTRITION

419kcal
Protein
44.7g
Fat
18.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces for quicker and more uniform cooking.

  • 3

    Chop the bell pepper, zucchini, and red onion into similar-sized chunks.

  • 4

    Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and dried oregano.

  • 5

    Toss everything gently until the chicken and vegetables are evenly coated in the seasonings.

  • 6

    Spread the ingredients out in a single layer on the pan to ensure even roasting.

  • 7

    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 charred at the edges.

  • 8

    Remove from the oven and allow to rest for a few minutes before serving.

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 vibrant and healthful sheet pan meal featuring tender chicken breast roasted alongside a medley of colorful vegetables. The natural sweetness of bell peppers, zucchini, and red onion is enhanced by a light drizzle of olive oil and aromatic herbs, creating a simple yet delicious one-pan dinner that's perfect for busy evenings.

NUTRITION

419kcal
Protein
44.7g
Fat
18.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces for quicker and more uniform cooking.

  • 3

    Chop the bell pepper, zucchini, and red onion into similar-sized chunks.

  • 4

    Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and dried oregano.

  • 5

    Toss everything gently until the chicken and vegetables are evenly coated in the seasonings.

  • 6

    Spread the ingredients out in a single layer on the pan to ensure even roasting.

  • 7

    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 charred at the edges.

  • 8

    Remove from the oven and allow to rest for a few minutes before serving.