Sheet Pan Chicken and Roasted Vegetables

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

Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables

A wholesome and colorful sheet pan dinner featuring tender chicken breast paired with a medley of roasted vegetables, all lightly seasoned with garlic and lemon. This dish offers a perfect balance of protein and vibrant flavors, making it a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

335kcal
Protein
39.1g
Fat
13.7g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 medium Zucchini (sliced)

2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper or lightly coat it.

  • 2

    Place the chicken breast in the center of the pan. Arrange the broccoli, red bell pepper, and zucchini around the chicken.

  • 3

    Drizzle the olive oil and lemon juice evenly over the chicken and vegetables. Add the minced garlic, and season with salt and pepper.

  • 4

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

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.

  • 6

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

Sheet Pan Chicken and Roasted Vegetables

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

Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables

A wholesome and colorful sheet pan dinner featuring tender chicken breast paired with a medley of roasted vegetables, all lightly seasoned with garlic and lemon. This dish offers a perfect balance of protein and vibrant flavors, making it a satisfying meal any time of day.

NUTRITION

335kcal
Protein
39.1g
Fat
13.7g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper (chopped)

1/2 medium Zucchini (sliced)

2 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper or lightly coat it.

  • 2

    Place the chicken breast in the center of the pan. Arrange the broccoli, red bell pepper, and zucchini around the chicken.

  • 3

    Drizzle the olive oil and lemon juice evenly over the chicken and vegetables. Add the minced garlic, and season with salt and pepper.

  • 4

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

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.

  • 6

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