Sheet Pan Crispy Buffalo Chicken with Roasted Vegetables

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

Sheet Pan Crispy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Buffalo Chicken with Roasted Vegetables

Enjoy a flavorful balance of crispy buffalo chicken and perfectly roasted vegetables on one sheet pan. This dish features tender chicken breast coated in a zesty buffalo sauce and a light almond flour crust, paired with vibrant, oven-roasted broccoli, carrots, and red bell pepper tossed in olive oil and spices. A convenient, wholesome meal that brings together spicy, savory notes and the natural sweetness of roasted veggies.

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NUTRITION

408kcal
Protein
41.6g
Fat
18.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Buffalo Sauce

2 tbsp Almond Flour

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

Dash Garlic Powder

Dash Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken breast with buffalo sauce ensuring it is evenly coated.

  • 3

    Lightly dredge the buffalo-coated chicken in almond flour mixed with a dash of garlic powder and paprika, shaking off any excess.

  • 4

    Place the chicken on one side of the sheet pan.

  • 5

    Chop broccoli, carrot, and red bell pepper into bite-size pieces. In another bowl, toss the vegetables with olive oil, a dash of garlic powder, and paprika.

  • 6

    Arrange the vegetables around the chicken on the sheet pan in a single layer for even roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 8

    Once done, remove from the oven and let the dish rest for a few minutes before serving.

Sheet Pan Crispy Buffalo Chicken with Roasted Vegetables

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

Sheet Pan Crispy Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Buffalo Chicken with Roasted Vegetables

Enjoy a flavorful balance of crispy buffalo chicken and perfectly roasted vegetables on one sheet pan. This dish features tender chicken breast coated in a zesty buffalo sauce and a light almond flour crust, paired with vibrant, oven-roasted broccoli, carrots, and red bell pepper tossed in olive oil and spices. A convenient, wholesome meal that brings together spicy, savory notes and the natural sweetness of roasted veggies.

NUTRITION

408kcal
Protein
41.6g
Fat
18.1g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Buffalo Sauce

2 tbsp Almond Flour

1 cup Broccoli

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Olive Oil

Dash Garlic Powder

Dash Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    In a bowl, toss the chicken breast with buffalo sauce ensuring it is evenly coated.

  • 3

    Lightly dredge the buffalo-coated chicken in almond flour mixed with a dash of garlic powder and paprika, shaking off any excess.

  • 4

    Place the chicken on one side of the sheet pan.

  • 5

    Chop broccoli, carrot, and red bell pepper into bite-size pieces. In another bowl, toss the vegetables with olive oil, a dash of garlic powder, and paprika.

  • 6

    Arrange the vegetables around the chicken on the sheet pan in a single layer for even roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 8

    Once done, remove from the oven and let the dish rest for a few minutes before serving.