Sheet Pan Roasted Chicken and Colorful Vegetables

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

Sheet Pan Roasted Chicken and Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Colorful Vegetables

Savor a vibrant mix of roasted chicken and medley vegetables, seasoned with aromatic herbs and a drizzle of olive oil. This one-pan wonder boasts a delightful balance of tender chicken and crisp, caramelized veggies, making it a nourishing and colorful dinner option.

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NUTRITION

397kcal
Protein
34.7g
Fat
19g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Mixed Italian Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    Place the chicken breast and chopped vegetables on a sheet pan. Drizzle with olive oil.

  • 4

    Sprinkle the minced garlic, mixed Italian herbs, salt, and black pepper over the chicken and vegetables, then toss to ensure even coating.

  • 5

    Arrange the chicken in the center and spread the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven, allow to rest for a few minutes, and serve warm.

Sheet Pan Roasted Chicken and Colorful Vegetables

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

Sheet Pan Roasted Chicken and Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Colorful Vegetables

Savor a vibrant mix of roasted chicken and medley vegetables, seasoned with aromatic herbs and a drizzle of olive oil. This one-pan wonder boasts a delightful balance of tender chicken and crisp, caramelized veggies, making it a nourishing and colorful dinner option.

NUTRITION

397kcal
Protein
34.7g
Fat
19g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Mixed Italian Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic.

  • 3

    Place the chicken breast and chopped vegetables on a sheet pan. Drizzle with olive oil.

  • 4

    Sprinkle the minced garlic, mixed Italian herbs, salt, and black pepper over the chicken and vegetables, then toss to ensure even coating.

  • 5

    Arrange the chicken in the center and spread the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven, allow to rest for a few minutes, and serve warm.