Crispy Sheet Pan Balsamic Chicken and Roasted Vegetables

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

Crispy Sheet Pan Balsamic Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Balsamic Chicken and Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables paired with crispy balsamic chicken. This one-pan dish boasts a perfect balance of lean protein and nutrient-rich veggies, finished with a tangy balsamic glaze that elevates every bite to a delicious, guilt-free delight.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
31.1g
Fat
17.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Brussels Sprouts (88g)

0.5 cup Red Bell Pepper, sliced (75g)

0.25 medium Red Onion (40g)

0.5 cup Zucchini, sliced (83g)

1 tbsp Olive Oil (14g)

1 tbsp Balsamic Vinegar (16g)

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and arrange the Brussels sprouts, red bell pepper, red onion, and zucchini around it.

  • 4

    Drizzle the balsamic mixture evenly over the chicken and vegetables, making sure everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    For extra crispiness, you can broil for an additional 2-3 minutes at the end, watching closely to avoid burning.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.

Crispy Sheet Pan Balsamic Chicken and Roasted Vegetables

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

Crispy Sheet Pan Balsamic Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Balsamic Chicken and Roasted Vegetables

Enjoy a vibrant medley of roasted vegetables paired with crispy balsamic chicken. This one-pan dish boasts a perfect balance of lean protein and nutrient-rich veggies, finished with a tangy balsamic glaze that elevates every bite to a delicious, guilt-free delight.

NUTRITION

350kcal
Protein
31.1g
Fat
17.8g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Brussels Sprouts (88g)

0.5 cup Red Bell Pepper, sliced (75g)

0.25 medium Red Onion (40g)

0.5 cup Zucchini, sliced (83g)

1 tbsp Olive Oil (14g)

1 tbsp Balsamic Vinegar (16g)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a sheet pan and arrange the Brussels sprouts, red bell pepper, red onion, and zucchini around it.

  • 4

    Drizzle the balsamic mixture evenly over the chicken and vegetables, making sure everything is well coated.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    For extra crispiness, you can broil for an additional 2-3 minutes at the end, watching closely to avoid burning.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.