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

Savor a beautifully balanced dish featuring tender, juicy chicken breast paired with a vibrant medley of roasted red bell pepper, zucchini, and carrot. Lightly drizzled with olive oil and seasoned to perfection, this one-pan meal is designed for simplicity, flavor, and optimal nourishment.

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NUTRITION

345kcal
Protein
46.8g
Fat
9.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 medium Carrot (61g)

1 tsp Olive Oil (4.5g)

Salt, Pepper & Dried Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and peel and slice the carrot into sticks.

  • 3

    Place the chicken breast on a sheet pan and arrange the vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables. Season with salt, pepper, and a sprinkle of dried herbs like thyme or rosemary.

  • 5

    Toss the vegetables to evenly coat them with the oil and seasonings.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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

Savor a beautifully balanced dish featuring tender, juicy chicken breast paired with a vibrant medley of roasted red bell pepper, zucchini, and carrot. Lightly drizzled with olive oil and seasoned to perfection, this one-pan meal is designed for simplicity, flavor, and optimal nourishment.

NUTRITION

345kcal
Protein
46.8g
Fat
9.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 medium Carrot (61g)

1 tsp Olive Oil (4.5g)

Salt, Pepper & Dried Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and peel and slice the carrot into sticks.

  • 3

    Place the chicken breast on a sheet pan and arrange the vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables. Season with salt, pepper, and a sprinkle of dried herbs like thyme or rosemary.

  • 5

    Toss the vegetables to evenly coat them with the oil and seasonings.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.