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 simple, nutritious, and flavorful meal featuring tender roasted chicken breast paired with a medley of crisp vegetables, lightly tossed in olive oil and seasoned to perfection. The palette is enhanced by the natural sweetness of roasted red bell peppers, carrots, and red onion, combined with the earthy crunch of broccoli, creating a dish that is as vibrant visually as it is balanced in taste.

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NUTRITION

319kcal
Protein
39.3g
Fat
9.1g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper (sliced)

1 medium Carrot (sliced)

1/4 medium Red Onion (sliced)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the chicken by patting it dry with paper towels and lightly seasoning with salt, pepper, and garlic powder on both sides.

  • 3

    Chop the broccoli into florets, slice the red bell pepper, carrot, and red onion into even pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil and a pinch of salt, pepper, and garlic powder until evenly coated.

  • 5

    Arrange the seasoned chicken breast and vegetables in a single layer on a sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are crisp-tender.

  • 7

    Remove from the oven, let it rest for a few minutes, then 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 simple, nutritious, and flavorful meal featuring tender roasted chicken breast paired with a medley of crisp vegetables, lightly tossed in olive oil and seasoned to perfection. The palette is enhanced by the natural sweetness of roasted red bell peppers, carrots, and red onion, combined with the earthy crunch of broccoli, creating a dish that is as vibrant visually as it is balanced in taste.

NUTRITION

319kcal
Protein
39.3g
Fat
9.1g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 medium Red Bell Pepper (sliced)

1 medium Carrot (sliced)

1/4 medium Red Onion (sliced)

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Prepare the chicken by patting it dry with paper towels and lightly seasoning with salt, pepper, and garlic powder on both sides.

  • 3

    Chop the broccoli into florets, slice the red bell pepper, carrot, and red onion into even pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil and a pinch of salt, pepper, and garlic powder until evenly coated.

  • 5

    Arrange the seasoned chicken breast and vegetables in a single layer on a sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are crisp-tender.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve warm.