Sheet Pan Crispy Chicken and Roasted Vegetables

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

Sheet Pan Crispy Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Vegetables

Enjoy a vibrant medley of crisp roasted vegetables paired with tender, crispy chicken breast. This sheet pan meal is bursting with color and flavor, offering a delicious balance of savory protein and nutrient-rich vegetables with a hint of aromatic herbs and a drizzle of olive oil.

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NUTRITION

323kcal
Protein
38.9g
Fat
9.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into uniform pieces if desired for quicker cooking or leave whole for a thicker piece. Season with salt, pepper, and half of the dried oregano.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges. Mince the garlic.

  • 4

    Place the chopped vegetables on the sheet pan. Drizzle with olive oil, sprinkle with remaining oregano, minced garlic, salt, and pepper, and toss to evenly coat.

  • 5

    Arrange the seasoned chicken on the sheet pan among the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with crispy edges.

  • 7

    Remove from the oven and allow the dish to rest for a couple of minutes before serving.

Sheet Pan Crispy Chicken and Roasted Vegetables

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

Sheet Pan Crispy Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Vegetables

Enjoy a vibrant medley of crisp roasted vegetables paired with tender, crispy chicken breast. This sheet pan meal is bursting with color and flavor, offering a delicious balance of savory protein and nutrient-rich vegetables with a hint of aromatic herbs and a drizzle of olive oil.

NUTRITION

323kcal
Protein
38.9g
Fat
9.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

2 cloves Garlic

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into uniform pieces if desired for quicker cooking or leave whole for a thicker piece. Season with salt, pepper, and half of the dried oregano.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges. Mince the garlic.

  • 4

    Place the chopped vegetables on the sheet pan. Drizzle with olive oil, sprinkle with remaining oregano, minced garlic, salt, and pepper, and toss to evenly coat.

  • 5

    Arrange the seasoned chicken on the sheet pan among the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender with crispy edges.

  • 7

    Remove from the oven and allow the dish to rest for a couple of minutes before serving.