Sheet Pan Chicken and Feta with Roasted Vegetables

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

Sheet Pan Chicken and Feta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Feta with Roasted Vegetables

Enjoy a vibrant and balanced sheet pan meal featuring tender roasted chicken breast paired with tangy feta and a medley of colorful vegetables. This easy-to-prepare dish brings together the savory flavors of herbs, lemon, and garlic for a satisfying lunch or dinner that delights both the palate and the body.

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NUTRITION

450kcal
Protein
40.6g
Fat
24.2g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 ounce Feta Cheese

1 cup Zucchini (sliced)

1 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1/2 small Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the sliced zucchini, cherry tomatoes, red bell pepper, and red onion.

  • 3

    Drizzle olive oil and lemon juice over the vegetables. Sprinkle garlic powder, dried oregano, salt, and pepper to taste, then toss to evenly coat.

  • 4

    Nestle the chicken breast among the vegetables.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and crumble feta cheese evenly over the hot chicken and vegetables.

  • 7

    Let sit for a couple of minutes to allow the feta to soften slightly before serving.

Sheet Pan Chicken and Feta with Roasted Vegetables

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

Sheet Pan Chicken and Feta with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Feta with Roasted Vegetables

Enjoy a vibrant and balanced sheet pan meal featuring tender roasted chicken breast paired with tangy feta and a medley of colorful vegetables. This easy-to-prepare dish brings together the savory flavors of herbs, lemon, and garlic for a satisfying lunch or dinner that delights both the palate and the body.

NUTRITION

450kcal
Protein
40.6g
Fat
24.2g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 ounce Feta Cheese

1 cup Zucchini (sliced)

1 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1/2 small Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the sliced zucchini, cherry tomatoes, red bell pepper, and red onion.

  • 3

    Drizzle olive oil and lemon juice over the vegetables. Sprinkle garlic powder, dried oregano, salt, and pepper to taste, then toss to evenly coat.

  • 4

    Nestle the chicken breast among the vegetables.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and crumble feta cheese evenly over the hot chicken and vegetables.

  • 7

    Let sit for a couple of minutes to allow the feta to soften slightly before serving.