Sheet Pan Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Vegetables

Enjoy a beautifully balanced sheet pan meal featuring tender, juicy roasted chicken breast paired with an array of colorful, crispy vegetables. This dish is simply seasoned and roasted to perfection, offering a satisfying mix of textures and flavors, ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

403kcal
Protein
38.5g
Fat
16.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 cup chopped Broccoli

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Trim any excess fat from the chicken breast and place it in the center of the sheet pan.

  • 3

    Arrange the sliced red bell pepper, zucchini, broccoli, and red onion around the chicken.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables. Sprinkle garlic powder, salt, and black pepper over everything.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight crisp edges.

  • 7

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

Sheet Pan Roasted Chicken and Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Vegetables

Enjoy a beautifully balanced sheet pan meal featuring tender, juicy roasted chicken breast paired with an array of colorful, crispy vegetables. This dish is simply seasoned and roasted to perfection, offering a satisfying mix of textures and flavors, ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

403kcal
Protein
38.5g
Fat
16.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 cup chopped Broccoli

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Trim any excess fat from the chicken breast and place it in the center of the sheet pan.

  • 3

    Arrange the sliced red bell pepper, zucchini, broccoli, and red onion around the chicken.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables. Sprinkle garlic powder, salt, and black pepper over everything.

  • 5

    Toss the vegetables gently to ensure they are evenly coated with the oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight crisp edges.

  • 7

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