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

Enjoy a vibrant and healthy meal that balances tender roasted chicken with a medley of crispy, perfectly caramelized vegetables. This dish is designed for a clean eating lifestyle, offering a satisfying protein punch paired with the natural sweetness and crunch of fresh produce.

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NUTRITION

319kcal
Protein
40.2g
Fat
9.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and cut vegetables (broccoli, red bell pepper, zucchini).

  • 3

    Drizzle the olive oil over the chicken and vegetables. Season with salt, pepper, and dried oregano.

  • 4

    Toss the vegetables lightly to coat them evenly with the oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy at the edges.

  • 6

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

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

Enjoy a vibrant and healthy meal that balances tender roasted chicken with a medley of crispy, perfectly caramelized vegetables. This dish is designed for a clean eating lifestyle, offering a satisfying protein punch paired with the natural sweetness and crunch of fresh produce.

NUTRITION

319kcal
Protein
40.2g
Fat
9.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and cut vegetables (broccoli, red bell pepper, zucchini).

  • 3

    Drizzle the olive oil over the chicken and vegetables. Season with salt, pepper, and dried oregano.

  • 4

    Toss the vegetables lightly to coat them evenly with the oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy at the edges.

  • 6

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