Sheet Pan Crispy Chicken and Roasted Veggie Snack Platter

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

Sheet Pan Crispy Chicken and Roasted Veggie Snack Platter

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Veggie Snack Platter

Enjoy a balanced, flavorful platter featuring crispy roasted chicken paired with an array of colorful, tender roasted vegetables—all roasted to perfection on a single sheet pan. This snack platter offers satisfying protein with vibrant, naturally sweet veggies and a drizzle of olive oil for a gentle, aromatic finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

388kcal
Protein
38.7g
Fat
19.1g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion into uniform strips or chunks for even roasting.

  • 3

    Place the vegetables on the sheet pan, drizzle with olive oil, and season generously with salt and pepper. Toss gently to coat.

  • 4

    Pat the chicken breast dry with paper towels, season with salt and pepper, and place it on the same sheet pan, ensuring it has its own space for crisping up.

  • 5

    Roast the chicken and vegetables in the preheated oven for 20-25 minutes, until the chicken is cooked through with a crispy exterior and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, allow the chicken to rest for a few minutes, then slice and serve alongside the roasted veggies in a balanced snack platter.

Sheet Pan Crispy Chicken and Roasted Veggie Snack Platter

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

Sheet Pan Crispy Chicken and Roasted Veggie Snack Platter

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Veggie Snack Platter

Enjoy a balanced, flavorful platter featuring crispy roasted chicken paired with an array of colorful, tender roasted vegetables—all roasted to perfection on a single sheet pan. This snack platter offers satisfying protein with vibrant, naturally sweet veggies and a drizzle of olive oil for a gentle, aromatic finish.

NUTRITION

388kcal
Protein
38.7g
Fat
19.1g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion into uniform strips or chunks for even roasting.

  • 3

    Place the vegetables on the sheet pan, drizzle with olive oil, and season generously with salt and pepper. Toss gently to coat.

  • 4

    Pat the chicken breast dry with paper towels, season with salt and pepper, and place it on the same sheet pan, ensuring it has its own space for crisping up.

  • 5

    Roast the chicken and vegetables in the preheated oven for 20-25 minutes, until the chicken is cooked through with a crispy exterior and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, allow the chicken to rest for a few minutes, then slice and serve alongside the roasted veggies in a balanced snack platter.