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

Savor a colorful sheet pan meal featuring tender roasted chicken breast paired with a medley of crispy, caramelized vegetables, all lightly tossed in olive oil and herbs. This harmonious dish not only delights the palate with its savory aroma and vibrant textures but also offers a balanced profile to fuel your day.

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NUTRITION

346kcal
Protein
34.8g
Fat
8.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 cup Zucchini

1/2 Red Bell Pepper

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces or leave whole if preferred, and place on one side of the sheet pan.

  • 3

    Chop the broccoli, zucchini, and red bell pepper into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Arrange the vegetables on the sheet pan around the chicken.

  • 5

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

  • 6

    While the sheet pan is finishing, prepare the cooked quinoa if not already done.

  • 7

    Serve the roasted chicken and vegetables over a bed of warm quinoa and enjoy!

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

Savor a colorful sheet pan meal featuring tender roasted chicken breast paired with a medley of crispy, caramelized vegetables, all lightly tossed in olive oil and herbs. This harmonious dish not only delights the palate with its savory aroma and vibrant textures but also offers a balanced profile to fuel your day.

NUTRITION

346kcal
Protein
34.8g
Fat
8.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 cup Zucchini

1/2 Red Bell Pepper

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces or leave whole if preferred, and place on one side of the sheet pan.

  • 3

    Chop the broccoli, zucchini, and red bell pepper into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Arrange the vegetables on the sheet pan around the chicken.

  • 5

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

  • 6

    While the sheet pan is finishing, prepare the cooked quinoa if not already done.

  • 7

    Serve the roasted chicken and vegetables over a bed of warm quinoa and enjoy!