Sheet Pan Chicken with Roasted Vegetables

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

Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Vegetables

Savor the ease and flavor of this sheet pan dinner, featuring tender chicken breast paired with a medley of vibrant roasted vegetables. With a light drizzle of olive oil and a blend of simple seasonings, it's a nutritious meal that delivers both satisfaction and balanced macros.

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NUTRITION

372kcal
Protein
37.8g
Fat
16g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Broccoli florets

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

    Place the 6 oz chicken breast in the center of the pan.

  • 3

    Surround the chicken with the chopped red bell pepper, sliced zucchini, red onion, and broccoli florets.

  • 4

    Drizzle 1 tablespoon of olive oil evenly over the chicken and vegetables.

  • 5

    Sprinkle garlic powder, salt, and black pepper over everything, then toss the vegetables gently to coat in the oil and seasonings.

  • 6

    Place the sheet pan into the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with slight charring.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

Sheet Pan Chicken with Roasted Vegetables

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

Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Vegetables

Savor the ease and flavor of this sheet pan dinner, featuring tender chicken breast paired with a medley of vibrant roasted vegetables. With a light drizzle of olive oil and a blend of simple seasonings, it's a nutritious meal that delivers both satisfaction and balanced macros.

NUTRITION

372kcal
Protein
37.8g
Fat
16g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Broccoli florets

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

    Place the 6 oz chicken breast in the center of the pan.

  • 3

    Surround the chicken with the chopped red bell pepper, sliced zucchini, red onion, and broccoli florets.

  • 4

    Drizzle 1 tablespoon of olive oil evenly over the chicken and vegetables.

  • 5

    Sprinkle garlic powder, salt, and black pepper over everything, then toss the vegetables gently to coat in the oil and seasonings.

  • 6

    Place the sheet pan into the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with slight charring.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.