Basic Sheet Pan Chicken and Roasted Vegetables

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

Basic Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Basic Sheet Pan Chicken and Roasted Vegetables

Enjoy a simple yet vibrant meal featuring tender roasted chicken paired with a colorful medley of vegetables. The dish is lightly seasoned with herbs and finished with a drizzle of olive oil to bring out the natural flavors of the produce, making it a perfect balanced plate for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

320kcal
Protein
37.4g
Fat
12.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 cup Broccoli

1/2 medium Zucchini

2 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by washing the bell pepper, broccoli, and zucchini. Dice the bell pepper, cut the broccoli into florets, and slice the zucchini into half-moons.

  • 3

    Place the vegetables in a large bowl and drizzle with the olive oil. Toss well to ensure an even coating, and season lightly with salt and pepper if desired.

  • 4

    Arrange the seasoned vegetables evenly on a sheet pan.

  • 5

    Place the chicken breast on the sheet pan alongside the vegetables. Season the chicken with your favorite herbs and spices.

  • 6

    Roast everything in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender with a slight char.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, flavorful sheet pan dinner!

Basic Sheet Pan Chicken and Roasted Vegetables

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

Basic Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Basic Sheet Pan Chicken and Roasted Vegetables

Enjoy a simple yet vibrant meal featuring tender roasted chicken paired with a colorful medley of vegetables. The dish is lightly seasoned with herbs and finished with a drizzle of olive oil to bring out the natural flavors of the produce, making it a perfect balanced plate for a satisfying dinner.

NUTRITION

320kcal
Protein
37.4g
Fat
12.7g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 cup Broccoli

1/2 medium Zucchini

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables by washing the bell pepper, broccoli, and zucchini. Dice the bell pepper, cut the broccoli into florets, and slice the zucchini into half-moons.

  • 3

    Place the vegetables in a large bowl and drizzle with the olive oil. Toss well to ensure an even coating, and season lightly with salt and pepper if desired.

  • 4

    Arrange the seasoned vegetables evenly on a sheet pan.

  • 5

    Place the chicken breast on the sheet pan alongside the vegetables. Season the chicken with your favorite herbs and spices.

  • 6

    Roast everything in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender with a slight char.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced, flavorful sheet pan dinner!