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 delightful and vibrant one-pan meal featuring crispy chicken breast paired with a colourful medley of roasted vegetables. This dish offers a perfect balance of lean protein, fresh garden produce, and a hint of olive oil, delivering a light yet satisfying meal.

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NUTRITION

357kcal
Protein
41.4g
Fat
12.4g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Carrot

0.5 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the chicken breast into even pieces if desired for quicker cooking, or leave whole to retain juiciness.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, and cut the carrot into thin discs or matchsticks.

  • 4

    In a large bowl, toss the vegetables with olive oil, garlic powder, salt, and pepper until evenly coated.

  • 5

    Place the chicken breast on a sheet pan and surround it with the mixed vegetables.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crisp.

  • 7

    Remove from the oven, let it rest for a couple of minutes, then serve warm.

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 delightful and vibrant one-pan meal featuring crispy chicken breast paired with a colourful medley of roasted vegetables. This dish offers a perfect balance of lean protein, fresh garden produce, and a hint of olive oil, delivering a light yet satisfying meal.

NUTRITION

357kcal
Protein
41.4g
Fat
12.4g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup sliced Zucchini

1 small Carrot

0.5 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the chicken breast into even pieces if desired for quicker cooking, or leave whole to retain juiciness.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, and cut the carrot into thin discs or matchsticks.

  • 4

    In a large bowl, toss the vegetables with olive oil, garlic powder, salt, and pepper until evenly coated.

  • 5

    Place the chicken breast on a sheet pan and surround it with the mixed vegetables.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crisp.

  • 7

    Remove from the oven, let it rest for a couple of minutes, then serve warm.