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 the embrace of tender roasted chicken breast paired with a colorful medley of crispy, caramelized vegetables. Lightly seasoned and roasted in a sheet pan to perfection, this dish brings a blend of savory and sweet flavors with a satisfying crunch in every bite.

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NUTRITION

359kcal
Protein
37.2g
Fat
15.9g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli, raw (91g)

1/2 cup Carrots, sliced (61g)

1/2 cup Red Bell Pepper, sliced (75g)

1 combined measure Olive Oil (1/2 tbsp + 1 tsp, 11.5g)

Salt and Pepper to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, carrots, and red bell pepper).

  • 3

    Drizzle the olive oil evenly over the chicken and vegetables.

  • 4

    Season generously with salt, pepper, and garlic powder, ensuring all pieces are well coated.

  • 5

    Toss the vegetables gently to combine with the oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Optional: If desired, broil for an additional 2-3 minutes for extra crispness on top, keeping a close watch to avoid burning.

  • 8

    Remove from oven, let rest for a couple of minutes, then serve 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 the embrace of tender roasted chicken breast paired with a colorful medley of crispy, caramelized vegetables. Lightly seasoned and roasted in a sheet pan to perfection, this dish brings a blend of savory and sweet flavors with a satisfying crunch in every bite.

NUTRITION

359kcal
Protein
37.2g
Fat
15.9g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli, raw (91g)

1/2 cup Carrots, sliced (61g)

1/2 cup Red Bell Pepper, sliced (75g)

1 combined measure Olive Oil (1/2 tbsp + 1 tsp, 11.5g)

Salt and Pepper to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and chopped vegetables (broccoli, carrots, and red bell pepper).

  • 3

    Drizzle the olive oil evenly over the chicken and vegetables.

  • 4

    Season generously with salt, pepper, and garlic powder, ensuring all pieces are well coated.

  • 5

    Toss the vegetables gently to combine with the oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Optional: If desired, broil for an additional 2-3 minutes for extra crispness on top, keeping a close watch to avoid burning.

  • 8

    Remove from oven, let rest for a couple of minutes, then serve and enjoy.