Name: Basic Sheet Pan Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 quarter Red Onion; 2 tsp Olive Oil; 1/2 tsp Garlic Powder; 1/2 tsp Dried Thyme; Salt and Pepper to taste

Basic Sheet Pan Chicken with 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 with Roasted Vegetables

Enjoy a vibrant plate of tender, oven-roasted chicken paired with a medley of colorful vegetables. This sheet pan meal features juicy chicken breast seasoned with aromatic herbs, roasted alongside bell pepper, zucchini, and red onion drizzled in olive oil. Its straightforward preparation guarantees a healthy, balanced meal perfect for a nourishing dinner.

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NUTRITION

Protein

37.8g

Fat

13.5g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 quarter Red Onion

2 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F and line a sheet pan with parchment paper.
2
Cut the red bell pepper into strips, slice the zucchini into rounds or half-moons, and roughly chop the red onion.
3
Place the chicken breast in the center of the sheet pan and arrange the vegetables around it.
4
Drizzle olive oil evenly over the chicken and vegetables.
5
Sprinkle garlic powder, dried thyme, salt, and pepper over the entire pan.
6
Toss the vegetables gently to evenly coat with oil and seasonings.
7
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
8
Remove from the oven and let stand for a few minutes before serving.