Sheet Pan 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 Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Buffalo Chicken with Roasted Vegetables

Enjoy a vibrant blend of spicy buffalo chicken paired with perfectly roasted vegetables on a single sheet pan. The tender chicken breast is coated in a zesty buffalo sauce, balanced by a medley of broccoli, carrot, and red bell pepper, all roasted to a delightful crisp. This one-pan meal marries bold flavors with a healthful profile, making it a go-to option for a satisfying dinner that fuels your body without excess calories.

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NUTRITION

398kcal
Protein
38.6g
Fat
19.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Carrot (61g)

1/2 medium Red Bell Pepper (46g)

1 tbsp Olive Oil (13.5g)

2 tbsp Buffalo Sauce (30g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces to ensure uniform cooking. Place them on one side of the sheet pan.

  • 3

    In a bowl, toss the broccoli, chopped carrot, and sliced red bell pepper with olive oil, salt, and pepper. Spread the vegetables out on the other side of the sheet pan.

  • 4

    Drizzle the buffalo sauce over the chicken pieces, ensuring they are well-coated. For extra heat, you can add a pinch of cayenne pepper if desired.

  • 5

    Place the pan in the oven and roast for 20-25 minutes, turning the vegetables halfway through and checking the chicken for doneness. The chicken should reach an internal temperature of 165°F (74°C).

  • 6

    Once cooked, remove from the oven, let it rest for a few minutes, and then serve warm, enjoying the balance of spicy, tangy chicken with sweet, roasted vegetables.

Sheet Pan 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 Buffalo Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Buffalo Chicken with Roasted Vegetables

Enjoy a vibrant blend of spicy buffalo chicken paired with perfectly roasted vegetables on a single sheet pan. The tender chicken breast is coated in a zesty buffalo sauce, balanced by a medley of broccoli, carrot, and red bell pepper, all roasted to a delightful crisp. This one-pan meal marries bold flavors with a healthful profile, making it a go-to option for a satisfying dinner that fuels your body without excess calories.

NUTRITION

398kcal
Protein
38.6g
Fat
19.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup chopped Broccoli (91g)

1 medium Carrot (61g)

1/2 medium Red Bell Pepper (46g)

1 tbsp Olive Oil (13.5g)

2 tbsp Buffalo Sauce (30g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces to ensure uniform cooking. Place them on one side of the sheet pan.

  • 3

    In a bowl, toss the broccoli, chopped carrot, and sliced red bell pepper with olive oil, salt, and pepper. Spread the vegetables out on the other side of the sheet pan.

  • 4

    Drizzle the buffalo sauce over the chicken pieces, ensuring they are well-coated. For extra heat, you can add a pinch of cayenne pepper if desired.

  • 5

    Place the pan in the oven and roast for 20-25 minutes, turning the vegetables halfway through and checking the chicken for doneness. The chicken should reach an internal temperature of 165°F (74°C).

  • 6

    Once cooked, remove from the oven, let it rest for a few minutes, and then serve warm, enjoying the balance of spicy, tangy chicken with sweet, roasted vegetables.