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 medley of tender roasted chicken paired with crisp, colorful vegetables, all brought together by a gentle drizzle of olive oil and seasoned with aromatic herbs. This balanced dish is perfect for a nourishing meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

378kcal
Protein
38.7g
Fat
18g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 medium Red Bell Pepper (75g)

1 tablespoon Olive Oil (13.5g)

Salt and Pepper, to taste

Mixed Dried Herbs, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into even strips or small pieces for quick and even roasting.

  • 3

    Cut the broccoli into florets, slice the carrot into rounds, and roughly chop the red bell pepper.

  • 4

    In a large bowl, combine the chicken and vegetables. Drizzle with 1 tablespoon of olive oil, then season with salt, pepper, and a sprinkle of mixed dried herbs.

  • 5

    Toss everything together until all ingredients are well-coated with the oil and seasonings.

  • 6

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 7

    Roast in the oven for about 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven, adjust the seasoning if necessary, and serve warm.

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 medley of tender roasted chicken paired with crisp, colorful vegetables, all brought together by a gentle drizzle of olive oil and seasoned with aromatic herbs. This balanced dish is perfect for a nourishing meal any time of the day.

NUTRITION

378kcal
Protein
38.7g
Fat
18g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 medium Red Bell Pepper (75g)

1 tablespoon Olive Oil (13.5g)

Salt and Pepper, to taste

Mixed Dried Herbs, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into even strips or small pieces for quick and even roasting.

  • 3

    Cut the broccoli into florets, slice the carrot into rounds, and roughly chop the red bell pepper.

  • 4

    In a large bowl, combine the chicken and vegetables. Drizzle with 1 tablespoon of olive oil, then season with salt, pepper, and a sprinkle of mixed dried herbs.

  • 5

    Toss everything together until all ingredients are well-coated with the oil and seasonings.

  • 6

    Spread the mixture evenly on a sheet pan lined with parchment paper.

  • 7

    Roast in the oven for about 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 8

    Remove from the oven, adjust the seasoning if necessary, and serve warm.