Crispy Sheet Pan Chicken with Mediterranean Vegetables

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

Crispy Sheet Pan Chicken with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken with Mediterranean Vegetables

Enjoy a vibrant medley of Mediterranean vegetables roasted to perfection alongside crispy chicken breast, accented with tangy feta and briny olives. This dish offers a delightful combination of textures and flavors, from the savory, golden-browned chicken to the lightly charred vegetables, perfect for a hearty dinner.

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NUTRITION

491kcal
Protein
38.8g
Fat
27.7g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1 cup Cherry Tomatoes

1 medium Red Bell Pepper

1/2 small Red Onion

5 Kalamata Olives

1 oz Feta Cheese

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the zucchini into half-moons, halve the cherry tomatoes, cut the red bell pepper into strips, and thinly slice the red onion.

  • 3

    Place the chicken breast on the sheet pan. Arrange all the vegetables around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables. Season with salt, pepper, and any dried herbs you enjoy such as oregano or thyme.

  • 5

    Toss the vegetables gently to ensure they are well coated in oil and seasonings.

  • 6

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven and sprinkle the Kalamata olives and crumbled feta cheese over the dish.

  • 8

    Serve warm and enjoy the medley of flavors.

Crispy Sheet Pan Chicken with Mediterranean Vegetables

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

Crispy Sheet Pan Chicken with Mediterranean Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken with Mediterranean Vegetables

Enjoy a vibrant medley of Mediterranean vegetables roasted to perfection alongside crispy chicken breast, accented with tangy feta and briny olives. This dish offers a delightful combination of textures and flavors, from the savory, golden-browned chicken to the lightly charred vegetables, perfect for a hearty dinner.

NUTRITION

491kcal
Protein
38.8g
Fat
27.7g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Zucchini

1 cup Cherry Tomatoes

1 medium Red Bell Pepper

1/2 small Red Onion

5 Kalamata Olives

1 oz Feta Cheese

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the zucchini into half-moons, halve the cherry tomatoes, cut the red bell pepper into strips, and thinly slice the red onion.

  • 3

    Place the chicken breast on the sheet pan. Arrange all the vegetables around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables. Season with salt, pepper, and any dried herbs you enjoy such as oregano or thyme.

  • 5

    Toss the vegetables gently to ensure they are well coated in oil and seasonings.

  • 6

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven and sprinkle the Kalamata olives and crumbled feta cheese over the dish.

  • 8

    Serve warm and enjoy the medley of flavors.