Crispy Sheet Pan Chicken with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with crispy, tender chicken breast. This dish features sweet red and yellow bell peppers, zucchini, and red onion, all brought together with olive oil and a medley of fresh herbs that enhance the natural flavors of the ingredients.

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NUTRITION

370kcal
Protein
37.6g
Fat
18.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

Salt, Pepper & Mixed Herbs to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, slice the zucchini into rounds or half-moons, and thinly slice the red onion.

  • 3

    Place the chopped vegetables on the sheet pan. Drizzle with olive oil and season with salt, pepper, and your choice of mixed herbs.

  • 4

    Pat the chicken breast dry with paper towels. Season generously with salt, pepper, and additional herbs if desired.

  • 5

    Place the chicken breast on the sheet pan among the vegetables ensuring even spacing for proper roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and lightly browned.

  • 7

    Remove from the oven and let rest for a few minutes before slicing the chicken, if desired. Serve warm and enjoy your balanced, colorful meal.

Crispy Sheet Pan Chicken with Roasted Rainbow Vegetables

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

Crispy Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with crispy, tender chicken breast. This dish features sweet red and yellow bell peppers, zucchini, and red onion, all brought together with olive oil and a medley of fresh herbs that enhance the natural flavors of the ingredients.

NUTRITION

370kcal
Protein
37.6g
Fat
18.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

Salt, Pepper & Mixed Herbs to taste

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, slice the zucchini into rounds or half-moons, and thinly slice the red onion.

  • 3

    Place the chopped vegetables on the sheet pan. Drizzle with olive oil and season with salt, pepper, and your choice of mixed herbs.

  • 4

    Pat the chicken breast dry with paper towels. Season generously with salt, pepper, and additional herbs if desired.

  • 5

    Place the chicken breast on the sheet pan among the vegetables ensuring even spacing for proper roasting.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and lightly browned.

  • 7

    Remove from the oven and let rest for a few minutes before slicing the chicken, if desired. Serve warm and enjoy your balanced, colorful meal.