Name: Sheet Pan Roasted Chicken and Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 tbsp Extra Virgin Olive Oil; 1/2 Red Bell Pepper; 1/2 medium Zucchini; 1/2 cup chopped Broccoli; Salt and Pepper to taste; 1 tsp Garlic Powder; 1 tsp Dried Thyme

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

Enjoy a hearty, one-pan meal featuring tender roasted chicken breast paired with crisp, colorful vegetables, all seasoned to perfection and finished with a drizzle of olive oil for a satisfying crunch and rich flavor.

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NUTRITION

Protein

42.9g

Fat

19.8g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1/2 Red Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Broccoli

Salt and Pepper to taste

1 tsp Garlic Powder

1 tsp Dried Thyme

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Slice the red bell pepper and zucchini into strips, and chop the broccoli into bite-sized florets.
3
Place the chicken breast on the sheet pan and arrange the vegetables around it.
4
Drizzle the olive oil evenly over the chicken and vegetables.
5
Season everything with salt, pepper, garlic powder, and dried thyme, ensuring even coverage.
6
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are crispy on the edges.
7
Remove from the oven, let it rest for a few minutes, then serve warm.