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

Savor a balanced and flavorful sheet pan meal featuring tender roasted chicken breast paired with a medley of colorful, crisp vegetables. Perfectly seasoned and roasted to bring out natural sweetness and vibrant texture, this dish is ideal for a wholesome dinner that delivers both taste and nutrition.

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NUTRITION

423kcal
Protein
54g
Fat
11.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and chop the red onion into wedges.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped vegetables around the chicken.

  • 4

    Drizzle olive oil over both the chicken and the vegetables, then season with salt and pepper to taste. Toss the vegetables gently to coat evenly.

  • 5

    Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly crisp edges.

  • 6

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

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

Savor a balanced and flavorful sheet pan meal featuring tender roasted chicken breast paired with a medley of colorful, crisp vegetables. Perfectly seasoned and roasted to bring out natural sweetness and vibrant texture, this dish is ideal for a wholesome dinner that delivers both taste and nutrition.

NUTRITION

423kcal
Protein
54g
Fat
11.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and chop the red onion into wedges.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped vegetables around the chicken.

  • 4

    Drizzle olive oil over both the chicken and the vegetables, then season with salt and pepper to taste. Toss the vegetables gently to coat evenly.

  • 5

    Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly crisp edges.

  • 6

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