Sheet Pan Chicken and Roasted Bell Peppers

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

Sheet Pan Chicken and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Bell Peppers

Savor the vibrant flavors of tender chicken breast roasted alongside a medley of bell peppers and red onion, all drizzled with a hint of olive oil and aromatic seasonings. This one-pan delight offers a perfect balance of lean protein and crisp, roasted veggies for a nutritious and satisfying meal.

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NUTRITION

413kcal
Protein
37.8g
Fat
17.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 large Red Bell Pepper

1 large Yellow Bell Pepper

0.5 medium Red Onion

1 tablespoon Olive Oil

2 cloves Garlic

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into strips and cut the red bell pepper, yellow bell pepper, and red onion into chunks. Mince the garlic.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil, minced garlic, salt, and pepper until evenly coated.

  • 4

    Spread the mixture evenly on a sheet pan in a single layer.

  • 5

    Roast in the oven for approximately 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with a slight char.

  • 6

    Remove from the oven and serve immediately.

Sheet Pan Chicken and Roasted Bell Peppers

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

Sheet Pan Chicken and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Bell Peppers

Savor the vibrant flavors of tender chicken breast roasted alongside a medley of bell peppers and red onion, all drizzled with a hint of olive oil and aromatic seasonings. This one-pan delight offers a perfect balance of lean protein and crisp, roasted veggies for a nutritious and satisfying meal.

NUTRITION

413kcal
Protein
37.8g
Fat
17.7g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 large Red Bell Pepper

1 large Yellow Bell Pepper

0.5 medium Red Onion

1 tablespoon Olive Oil

2 cloves Garlic

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into strips and cut the red bell pepper, yellow bell pepper, and red onion into chunks. Mince the garlic.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil, minced garlic, salt, and pepper until evenly coated.

  • 4

    Spread the mixture evenly on a sheet pan in a single layer.

  • 5

    Roast in the oven for approximately 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with a slight char.

  • 6

    Remove from the oven and serve immediately.