Name: Basic Sheet Pan Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli; 1 cup Bell Peppers; 1 tbsp Olive Oil; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/2 tsp Garlic Powder; 1/2 tsp Paprika

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.

YOUR SOLIN GENERATED RECIPE

Basic Sheet Pan Chicken and Roasted Vegetables

Enjoy a wholesome sheet pan meal featuring tender, juicy chicken breast paired with vibrant, caramelized vegetables. Perfectly seasoned with a blend of herbs and spices, this dish delivers a satisfying balance of protein and flavor in every bite.

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NUTRITION

Protein

44.5g

Fat

18.8g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Bell Peppers

1 tbsp Olive Oil

1/2 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

1/2 tsp Paprika

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PREPARATION

1
Preheat your oven to 425°F.
2
Prepare the chicken breast by patting it dry with paper towels.
3
Cut the bell peppers into strips and separate the broccoli into florets.
4
Place the chicken and vegetables on a sheet pan. Drizzle with olive oil.
5
Season the chicken and vegetables evenly with salt, black pepper, garlic powder, and paprika.
6
Toss the vegetables gently to ensure they are well-coated with the oil and spices.
7
Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
8
Remove from the oven and let it rest for a few minutes before serving.