Name: Sheet Pan Roasted Chicken and Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Broccoli, chopped; 1 medium Red Bell Pepper, sliced; 1/2 medium Zucchini, sliced; 2 tsp Olive Oil; Salt & Pepper to taste; Herbs (rosemary, thyme) to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Vegetables

Savor a vibrant medley of tender roasted chicken paired with golden, crispy vegetables. This one-pan dish boasts hearty protein from succulent chicken breast, complemented by a colorful mix of broccoli, red bell pepper, and zucchini, all lightly tossed in olive oil and herbs for a simple yet satisfying meal.

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NUTRITION

Protein

39.6g

Fat

13.8g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli, chopped

1 medium Red Bell Pepper, sliced

1/2 medium Zucchini, sliced

2 tsp Olive Oil

Salt & Pepper to taste

Herbs (rosemary, thyme) to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Line a sheet pan with parchment paper and lightly drizzle with a little olive oil.
3
Place the chicken breast in the center of the pan and season both sides with salt, pepper, and your choice of herbs.
4
In a bowl, toss the chopped broccoli, sliced red bell pepper, and sliced zucchini with the olive oil, salt, pepper, and a sprinkle of herbs.
5
Arrange the vegetables around the chicken on the sheet pan, ensuring even spacing for optimal roasting.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy.
7
Remove from the oven and let rest for a few minutes before serving.