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 roasted chicken and crisp vegetables, perfectly seasoned and baked to bring out their natural flavors. This one-pan meal offers a satisfying balance of lean protein and nutrient-rich vegetables, ideal for a hearty and wholesome dinner.

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NUTRITION

328kcal
Protein
37.6g
Fat
7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 cup Broccoli Florets

1/4 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

Garlic Powder 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 bell pepper into strips, zucchini into rounds, red onion into wedges, broccoli into florets, and sweet potato into small cubes.

  • 3

    Place the vegetables on the sheet pan, drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss to evenly coat.

  • 4

    Place the chicken breast on the sheet pan among the vegetables.

  • 5

    Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with crispy edges.

  • 6

    Remove from oven, let cool for a few minutes, and serve immediately.

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 roasted chicken and crisp vegetables, perfectly seasoned and baked to bring out their natural flavors. This one-pan meal offers a satisfying balance of lean protein and nutrient-rich vegetables, ideal for a hearty and wholesome dinner.

NUTRITION

328kcal
Protein
37.6g
Fat
7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/4 Red Onion

1/2 cup Broccoli Florets

1/4 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

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

  • 2

    Cut the bell pepper into strips, zucchini into rounds, red onion into wedges, broccoli into florets, and sweet potato into small cubes.

  • 3

    Place the vegetables on the sheet pan, drizzle with olive oil, and season with salt, pepper, and garlic powder. Toss to evenly coat.

  • 4

    Place the chicken breast on the sheet pan among the vegetables.

  • 5

    Roast everything in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with crispy edges.

  • 6

    Remove from oven, let cool for a few minutes, and serve immediately.