Sheet Pan Ranch-Seasoned Chicken and Roasted Vegetable Medley

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

Sheet Pan Ranch-Seasoned Chicken and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Sheet Pan Ranch-Seasoned Chicken and Roasted Vegetable Medley

Enjoy a vibrant mix of tender ranch-seasoned chicken paired with a colorful medley of roasted vegetables. This dish combines the lean protein of chicken breast with the naturally sweet and crunchy textures of zucchini, red bell pepper, and broccoli, all finished with a touch of olive oil and aromatic ranch seasoning. Perfect for a balanced meal that’s both delicious and nutritious.

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NUTRITION

391kcal
Protein
37.1g
Fat
19.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~140g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 cup Broccoli (~91g)

1 tablespoon Olive Oil (~13.5g)

1 teaspoon Ranch Seasoning (~3g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces. Cut the broccoli into florets.

  • 3

    Place the chicken breast and all the chopped vegetables on a sheet pan.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle the ranch seasoning evenly over the top.

  • 5

    Toss gently to coat the vegetables and chicken with the oil and seasoning.

  • 6

    Arrange the chicken and vegetables in a single layer on the pan.

  • 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.

  • 8

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

Sheet Pan Ranch-Seasoned Chicken and Roasted Vegetable Medley

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

Sheet Pan Ranch-Seasoned Chicken and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Sheet Pan Ranch-Seasoned Chicken and Roasted Vegetable Medley

Enjoy a vibrant mix of tender ranch-seasoned chicken paired with a colorful medley of roasted vegetables. This dish combines the lean protein of chicken breast with the naturally sweet and crunchy textures of zucchini, red bell pepper, and broccoli, all finished with a touch of olive oil and aromatic ranch seasoning. Perfect for a balanced meal that’s both delicious and nutritious.

NUTRITION

391kcal
Protein
37.1g
Fat
19.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~140g)

1 medium Zucchini (~196g)

1 medium Red Bell Pepper (~119g)

1 cup Broccoli (~91g)

1 tablespoon Olive Oil (~13.5g)

1 teaspoon Ranch Seasoning (~3g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces. Cut the broccoli into florets.

  • 3

    Place the chicken breast and all the chopped vegetables on a sheet pan.

  • 4

    Drizzle the olive oil over the chicken and vegetables, then sprinkle the ranch seasoning evenly over the top.

  • 5

    Toss gently to coat the vegetables and chicken with the oil and seasoning.

  • 6

    Arrange the chicken and vegetables in a single layer on the pan.

  • 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.

  • 8

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