Name: Basic Sheet Pan Chicken and 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; 1/2 medium Red Onion; 1 Tbsp Olive Oil; 1/2 cup Chickpeas

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 balanced, wholesome dinner featuring tender chicken breast paired with a medley of colorful roasted vegetables and hearty chickpeas. This one-pan wonder is lightly seasoned and drizzled with olive oil to lock in flavors, making it an easy yet nutritious meal perfect for fueling your day.

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NUTRITION

Protein

36.5g

Fat

17.7g

Carbs

42g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 Tbsp Olive Oil

1/2 cup Chickpeas

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PREPARATION

1
Preheat your oven to 400°F.
2
Prepare the chicken breast by patting it dry and seasoning lightly with salt and pepper.
3
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
4
On a large sheet pan, arrange the chicken breast and add the chopped vegetables around it.
5
Drizzle the olive oil evenly over the chicken and vegetables, then toss the vegetables gently to coat.
6
Roast everything in the oven for about 20 minutes.
7
After 20 minutes, add the chickpeas to the pan and stir gently to mix.
8
Return the pan to the oven and roast for an additional 5-7 minutes until the chicken is cooked through and the vegetables are tender.
9
Remove from the oven and serve warm.