5-Ingredient Sheet Pan Chicken and Roasted Vegetables

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

5-Ingredient Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

5-Ingredient Sheet Pan Chicken and Roasted Vegetables

Enjoy a vibrant and hearty one-pan meal featuring tender chicken breast paired with a colorful mix of roasted broccoli, red bell pepper, and carrots, all lightly tossed in olive oil. This dish delivers a satisfying balance of lean protein and crisp veggies, perfect for a wholesome breakfast, lunch, or dinner.

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NUTRITION

399kcal
Protein
39.1g
Fat
18.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into even pieces if desired for faster cooking. Chop broccoli into florets, slice the red bell pepper into strips, and cut the carrot into rounds or sticks.

  • 3

    Place the chicken and vegetables on a sheet pan. Drizzle the olive oil over everything and toss gently to coat evenly.

  • 4

    Season with salt, pepper, or your favorite herbs and spices if desired.

  • 5

    Arrange the ingredients in a single layer ensuring the vegetables are spread out for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

  • 7

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

5-Ingredient Sheet Pan Chicken and Roasted Vegetables

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

5-Ingredient Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

5-Ingredient Sheet Pan Chicken and Roasted Vegetables

Enjoy a vibrant and hearty one-pan meal featuring tender chicken breast paired with a colorful mix of roasted broccoli, red bell pepper, and carrots, all lightly tossed in olive oil. This dish delivers a satisfying balance of lean protein and crisp veggies, perfect for a wholesome breakfast, lunch, or dinner.

NUTRITION

399kcal
Protein
39.1g
Fat
18.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into even pieces if desired for faster cooking. Chop broccoli into florets, slice the red bell pepper into strips, and cut the carrot into rounds or sticks.

  • 3

    Place the chicken and vegetables on a sheet pan. Drizzle the olive oil over everything and toss gently to coat evenly.

  • 4

    Season with salt, pepper, or your favorite herbs and spices if desired.

  • 5

    Arrange the ingredients in a single layer ensuring the vegetables are spread out for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

  • 7

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