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

A wholesome one-pan meal featuring tender roasted chicken breast paired with a colorful medley of crisp vegetables, lightly drizzled with olive oil and seasoned with fresh herbs. Perfectly balanced to power your day while keeping it clean and delicious.

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NUTRITION

316kcal
Protein
40.4g
Fat
8.8g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Red Onion

1.5 teaspoons Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels. Season both sides lightly with salt and black pepper.

  • 3

    Cut broccoli into florets, slice red bell pepper, and roughly chop red onion. Mince the garlic.

  • 4

    Place chicken and vegetables on a sheet pan. Drizzle olive oil evenly over the vegetables and sprinkle with minced garlic and chopped rosemary (remove the woody stems). Gently toss the vegetables to coat them in the oil and seasonings.

  • 5

    Place the chicken breast among the vegetables ensuring even spacing.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven, let it rest a few 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

A wholesome one-pan meal featuring tender roasted chicken breast paired with a colorful medley of crisp vegetables, lightly drizzled with olive oil and seasoned with fresh herbs. Perfectly balanced to power your day while keeping it clean and delicious.

NUTRITION

316kcal
Protein
40.4g
Fat
8.8g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Red Onion

1.5 teaspoons Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels. Season both sides lightly with salt and black pepper.

  • 3

    Cut broccoli into florets, slice red bell pepper, and roughly chop red onion. Mince the garlic.

  • 4

    Place chicken and vegetables on a sheet pan. Drizzle olive oil evenly over the vegetables and sprinkle with minced garlic and chopped rosemary (remove the woody stems). Gently toss the vegetables to coat them in the oil and seasonings.

  • 5

    Place the chicken breast among the vegetables ensuring even spacing.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with crispy edges.

  • 7

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