Sheet Pan Roasted Chicken with Tender Vegetables Warm Salad

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

Sheet Pan Roasted Chicken with Tender Vegetables Warm Salad

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken with Tender Vegetables Warm Salad

Enjoy a vibrant, balanced meal featuring juicy sheet pan roasted chicken accompanied by a medley of tender vegetables, all tossed together in a warm salad. This recipe offers a blend of savory roasted flavors enhanced by a light vinaigrette, perfect for a nourishing dinner that fits your protein and calorie goals.

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NUTRITION

336kcal
Protein
40g
Fat
9.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

2 cups Mixed Greens

1 tsp Balsamic Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast, sliced red bell pepper, zucchini cut into half-moons, and red onion wedges.

  • 3

    Drizzle the olive oil over the chicken and vegetables, and season with salt and pepper. Toss gently to ensure even coating.

  • 4

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and vegetables are tender with slight caramelization.

  • 5

    While the chicken and vegetables are roasting, prepare the warm salad by placing the mixed greens in a bowl. Add the cherry tomatoes.

  • 6

    Once cooked, slice the chicken and add it along with the roasted vegetables to the greens. Drizzle balsamic vinegar over the top and toss lightly.

  • 7

    Serve immediately while warm for a delicious and balanced meal.

Sheet Pan Roasted Chicken with Tender Vegetables Warm Salad

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

Sheet Pan Roasted Chicken with Tender Vegetables Warm Salad

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken with Tender Vegetables Warm Salad

Enjoy a vibrant, balanced meal featuring juicy sheet pan roasted chicken accompanied by a medley of tender vegetables, all tossed together in a warm salad. This recipe offers a blend of savory roasted flavors enhanced by a light vinaigrette, perfect for a nourishing dinner that fits your protein and calorie goals.

NUTRITION

336kcal
Protein
40g
Fat
9.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

2 cups Mixed Greens

1 tsp Balsamic Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast, sliced red bell pepper, zucchini cut into half-moons, and red onion wedges.

  • 3

    Drizzle the olive oil over the chicken and vegetables, and season with salt and pepper. Toss gently to ensure even coating.

  • 4

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and vegetables are tender with slight caramelization.

  • 5

    While the chicken and vegetables are roasting, prepare the warm salad by placing the mixed greens in a bowl. Add the cherry tomatoes.

  • 6

    Once cooked, slice the chicken and add it along with the roasted vegetables to the greens. Drizzle balsamic vinegar over the top and toss lightly.

  • 7

    Serve immediately while warm for a delicious and balanced meal.