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

A wholesome sheet pan meal featuring succulent roasted chicken breast paired with an assortment of crispy, beautifully caramelized vegetables. The medley of bell pepper, broccoli, and zucchini is lightly tossed in olive oil and herbs to bring out vibrant flavors, making it a balanced, satisfying dinner option.

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NUTRITION

331kcal
Protein
39.3g
Fat
13.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 Red Bell Pepper

1/2 Zucchini

2 teaspoons Olive Oil

Seasonings (Salt, Pepper, Herbs)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and your favorite herbs.

  • 3

    Chop the broccoli into florets, slice the red bell pepper, and cut the zucchini into half-moons.

  • 4

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

  • 5

    Arrange the seasoned chicken breast and vegetables in a single layer on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Allow to rest for a few minutes before serving. Enjoy your balanced, flavorful meal!

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

A wholesome sheet pan meal featuring succulent roasted chicken breast paired with an assortment of crispy, beautifully caramelized vegetables. The medley of bell pepper, broccoli, and zucchini is lightly tossed in olive oil and herbs to bring out vibrant flavors, making it a balanced, satisfying dinner option.

NUTRITION

331kcal
Protein
39.3g
Fat
13.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 Red Bell Pepper

1/2 Zucchini

2 teaspoons Olive Oil

Seasonings (Salt, Pepper, Herbs)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and your favorite herbs.

  • 3

    Chop the broccoli into florets, slice the red bell pepper, and cut the zucchini into half-moons.

  • 4

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

  • 5

    Arrange the seasoned chicken breast and vegetables in a single layer on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy.

  • 7

    Allow to rest for a few minutes before serving. Enjoy your balanced, flavorful meal!