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

Enjoy a vibrant, one-pan meal featuring tender chicken breast paired with a medley of roasted bell pepper, zucchini, and red onion. This dish is lightly dressed with olive oil and seasoned with herbs for a balanced mix of savory flavors and nutrient-rich vegetables.

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NUTRITION

374kcal
Protein
37.9g
Fat
18.8g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

Seasonings (Salt, Pepper, Herbs) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly coat with cooking spray.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces for uniform roasting.

  • 3

    Place the vegetables on the sheet pan, drizzle with olive oil, and season with salt, pepper, and your choice of herbs (such as thyme or rosemary). Toss to coat evenly.

  • 4

    Place the chicken breast on the sheet pan among the vegetables. Season the chicken with salt, pepper, and additional herbs if desired.

  • 5

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

  • 6

    Remove from the oven, let rest for a couple of minutes, then slice the chicken if desired before serving alongside the roasted vegetables.

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

Enjoy a vibrant, one-pan meal featuring tender chicken breast paired with a medley of roasted bell pepper, zucchini, and red onion. This dish is lightly dressed with olive oil and seasoned with herbs for a balanced mix of savory flavors and nutrient-rich vegetables.

NUTRITION

374kcal
Protein
37.9g
Fat
18.8g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Extra Virgin Olive Oil

Seasonings (Salt, Pepper, Herbs) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly coat with cooking spray.

  • 2

    Slice the red bell pepper, zucchini, and red onion into even pieces for uniform roasting.

  • 3

    Place the vegetables on the sheet pan, drizzle with olive oil, and season with salt, pepper, and your choice of herbs (such as thyme or rosemary). Toss to coat evenly.

  • 4

    Place the chicken breast on the sheet pan among the vegetables. Season the chicken with salt, pepper, and additional herbs if desired.

  • 5

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

  • 6

    Remove from the oven, let rest for a couple of minutes, then slice the chicken if desired before serving alongside the roasted vegetables.