Sheet Pan Roasted Chicken and Bell Peppers

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

Sheet Pan Roasted Chicken and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Bell Peppers

Enjoy a vibrant mix of tender roasted chicken and sweet bell peppers, lightly seasoned with aromatic herbs and a drizzle of olive oil. This easy sheet pan meal offers a perfect balance of lean protein and fresh veggies for a nutritious and satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

326kcal
Protein
49.1g
Fat
9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 cup Red Onion (sliced)

2 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the red and yellow bell peppers into strips and slice the red onion thinly.

  • 3

    Place the chicken breast on the sheet pan and arrange the bell peppers and onions around it.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Season with garlic powder, dried thyme, salt, and pepper.

  • 6

    Toss the vegetables lightly to coat them in the seasonings, ensuring the chicken is also well seasoned.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight char marks.

  • 8

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

Sheet Pan Roasted Chicken and Bell Peppers

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

Sheet Pan Roasted Chicken and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Bell Peppers

Enjoy a vibrant mix of tender roasted chicken and sweet bell peppers, lightly seasoned with aromatic herbs and a drizzle of olive oil. This easy sheet pan meal offers a perfect balance of lean protein and fresh veggies for a nutritious and satisfying dinner.

NUTRITION

326kcal
Protein
49.1g
Fat
9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 cup Red Onion (sliced)

2 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the red and yellow bell peppers into strips and slice the red onion thinly.

  • 3

    Place the chicken breast on the sheet pan and arrange the bell peppers and onions around it.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Season with garlic powder, dried thyme, salt, and pepper.

  • 6

    Toss the vegetables lightly to coat them in the seasonings, ensuring the chicken is also well seasoned.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight char marks.

  • 8

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