Name: Sheet Pan Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup chopped Red Bell Pepper; 1 medium Zucchini; 1/2 cup sliced Red Onion; 1 tbsp Olive Oil; 2 cloves Garlic; Salt and Pepper to taste

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

Sheet Pan Chicken and Roasted Vegetables

Savor this wholesome, one-pan meal featuring tender chicken breast roasted to perfection alongside a colorful medley of bell peppers, zucchini, and red onion. Drizzled with olive oil and seasoned with garlic and herbs, each bite delivers a satisfying balance of lean protein and vibrant vegetables.

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NUTRITION

Protein

37.6g

Fat

19.2g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 medium Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Slice the red bell pepper, zucchini, and red onion into bite-sized pieces, and place them on the sheet pan.
3
In a small bowl, whisk together olive oil, minced garlic, salt, and pepper.
4
Place the chicken breast on the sheet pan among the vegetables and brush both the chicken and vegetables evenly with the olive oil mixture.
5
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
6
Remove from the oven, let rest for a few minutes, then serve hot.