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 yet flavorful sheet pan meal featuring tender roasted chicken paired with a medley of crispy vegetables. Perfectly seasoned and roasted to golden perfection, this dish harmonizes lean protein with a burst of fresh vegetable flavors.

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NUTRITION

426kcal
Protein
47.6g
Fat
9.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato

½ cup Brussels Sprouts

½ medium Red Bell Pepper

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into 1/4-inch rounds and trim the ends of the Brussels sprouts, cutting them in half. Dice the red bell pepper into strips.

  • 3

    Place the chicken breast on one side of a large sheet pan. Arrange the sweet potato slices, Brussels sprouts, and red bell pepper around the chicken.

  • 4

    Drizzle the olive oil evenly over the vegetables. Season both the chicken and vegetables generously with salt and pepper.

  • 5

    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 with a slight crisp on the edges.

  • 6

    Remove from the oven and allow to rest for a few minutes before serving.

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 yet flavorful sheet pan meal featuring tender roasted chicken paired with a medley of crispy vegetables. Perfectly seasoned and roasted to golden perfection, this dish harmonizes lean protein with a burst of fresh vegetable flavors.

NUTRITION

426kcal
Protein
47.6g
Fat
9.9g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Sweet Potato

½ cup Brussels Sprouts

½ medium Red Bell Pepper

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the sweet potato into 1/4-inch rounds and trim the ends of the Brussels sprouts, cutting them in half. Dice the red bell pepper into strips.

  • 3

    Place the chicken breast on one side of a large sheet pan. Arrange the sweet potato slices, Brussels sprouts, and red bell pepper around the chicken.

  • 4

    Drizzle the olive oil evenly over the vegetables. Season both the chicken and vegetables generously with salt and pepper.

  • 5

    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 with a slight crisp on the edges.

  • 6

    Remove from the oven and allow to rest for a few minutes before serving.