Sheet Pan Greek Chicken with Roasted Vegetables

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

Sheet Pan Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Greek Chicken with Roasted Vegetables

Enjoy a vibrant and flavorful sheet pan dinner featuring tender Greek marinated chicken paired with a colorful medley of roasted vegetables, accented by briny olives and creamy feta. This meal is a perfect balance of lean protein and fresh produce, ideal for a wholesome and delicious dinner.

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NUTRITION

542kcal
Protein
47.0g
Fat
29.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

1/2 cup Cherry Tomatoes

1 oz Kalamata Olives

1 oz Feta Cheese

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the olive oil mixture.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Scatter them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining seasoning over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove the sheet pan from the oven, sprinkle with Kalamata olives and crumbled feta cheese, and serve immediately.

Sheet Pan Greek Chicken with Roasted Vegetables

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

Sheet Pan Greek Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Greek Chicken with Roasted Vegetables

Enjoy a vibrant and flavorful sheet pan dinner featuring tender Greek marinated chicken paired with a colorful medley of roasted vegetables, accented by briny olives and creamy feta. This meal is a perfect balance of lean protein and fresh produce, ideal for a wholesome and delicious dinner.

NUTRITION

542kcal
Protein
47.0g
Fat
29.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

1/2 cup Cherry Tomatoes

1 oz Kalamata Olives

1 oz Feta Cheese

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the olive oil mixture.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Scatter them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining seasoning over the vegetables, ensuring they are evenly coated.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

    Remove the sheet pan from the oven, sprinkle with Kalamata olives and crumbled feta cheese, and serve immediately.