Name: Sheet Pan Greek Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 0.5 cup sliced Red Bell Pepper; 0.5 medium Zucchini; 0.25 medium Red Onion; 4 Kalamata Olives; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano; 1 tsp Garlic Powder

Sheet Pan Greek Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Greek Chicken and Roasted Vegetables

Enjoy a vibrant medley of Greek-inspired flavors with tender sheet pan chicken partnered with a colorful array of roasted vegetables. This dish melds juicy, herb-infused chicken with crisp, savory vegetables drizzled in a light lemon-olive oil dressing, creating a satisfying meal that is both nutritious and bursting with Mediterranean charm.

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NUTRITION

Protein

37.8g

Fat

12.3g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup sliced Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

4 Kalamata Olives

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

1 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast along with sliced red bell pepper, sliced zucchini, and red onion wedges.
3
Drizzle olive oil and lemon juice evenly over the chicken and vegetables.
4
Sprinkle dried oregano and garlic powder on top, and season with salt and pepper to taste.
5
Toss the vegetables gently to ensure even coating with the seasoning.
6
Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and lightly caramelized.
7
In the last 5 minutes of cooking, scatter the Kalamata olives over the pan to warm them through.
8
Remove from the oven, let rest for a couple of minutes, and serve warm.