Sheet Pan Chili-Lime Chicken and Roasted Vegetables

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

Sheet Pan Chili-Lime Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chili-Lime Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring tender, zesty chili-lime marinated chicken breast paired with colorful roasted vegetables. The dish boasts a lively burst of citrus and spice, making it both satisfying and nutritious. Perfect for a quick and clean meal that delivers balanced protein and wholesome flavors.

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NUTRITION

386kcal
Protein
47.6g
Fat
10.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Fillet

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lime juice, olive oil, chili powder, garlic powder, salt, and pepper to create a zesty marinade.

  • 3

    Place the chicken breast fillet on a sheet pan and brush it generously with the marinade.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges. Arrange them around the chicken on the sheet pan.

  • 5

    Toss the vegetables lightly in any remaining marinade to ensure even coating.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm.

Sheet Pan Chili-Lime Chicken and Roasted Vegetables

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

Sheet Pan Chili-Lime Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chili-Lime Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring tender, zesty chili-lime marinated chicken breast paired with colorful roasted vegetables. The dish boasts a lively burst of citrus and spice, making it both satisfying and nutritious. Perfect for a quick and clean meal that delivers balanced protein and wholesome flavors.

NUTRITION

386kcal
Protein
47.6g
Fat
10.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast Fillet

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lime juice, olive oil, chili powder, garlic powder, salt, and pepper to create a zesty marinade.

  • 3

    Place the chicken breast fillet on a sheet pan and brush it generously with the marinade.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges. Arrange them around the chicken on the sheet pan.

  • 5

    Toss the vegetables lightly in any remaining marinade to ensure even coating.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from oven, let rest for a few minutes, and serve warm.