Name: Sheet Pan Diced Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz diced Chicken Breast; 1/2 medium Sweet Potato, diced; 1/2 cup diced Red Bell Pepper; 1/2 cup diced Zucchini; 1/4 cup diced Red Onion; 1/2 tbsp Olive Oil; Salt & Pepper to taste; 1 tsp Dried Herbs

Sheet Pan Diced Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Diced Chicken and Roasted Vegetables

Enjoy a hearty, protein-packed meal featuring tender diced chicken breast paired with a colorful medley of roasted vegetables. This easy one-pan dish combines the natural sweetness of roasted sweet potatoes with the crisp flavors of bell peppers, zucchini, and red onions, all lightly tossed in olive oil and herbs for an irresistible, well-balanced flavor experience.

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NUTRITION

Protein

43.1g

Fat

11.6g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

6 oz diced Chicken Breast

1/2 medium Sweet Potato, diced

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup diced Red Onion

1/2 tbsp Olive Oil

Salt & Pepper to taste

1 tsp Dried Herbs

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
In a large bowl, combine the diced chicken, sweet potato, red bell pepper, zucchini, and red onion.
3
Drizzle with olive oil and sprinkle with salt, pepper, and dried herbs. Toss until all ingredients are evenly coated.
4
Spread the mixture evenly on the prepared sheet pan, ensuring a single layer for even roasting.
5
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
6
Remove from the oven, adjust seasoning if necessary, and serve warm.