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

Enjoy a vibrant and satisfying sheet pan meal featuring juicy roasted chicken paired with a colorful medley of crispy vegetables. This dish combines tender chicken breast with charred bell peppers, zucchini, and red onions, lightly tossed in olive oil and aromatic herbs, all roasted to perfection on a single pan.

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NUTRITION

498kcal
Protein
55.9g
Fat
20.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

Salt, Pepper, and Mixed Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare a sheet pan by lining it with parchment paper or lightly coating with olive oil.

  • 3

    Trim and pat dry the chicken breast. Season both sides with salt, pepper, and mixed herbs.

  • 4

    Cut the mixed bell peppers into strips, dice the zucchini into rounds or half-moons, and slice the red onion into thin wedges.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper until evenly coated.

  • 6

    Place the seasoned chicken breast on the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 7

    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 charred.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the crispy vegetables.

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

Enjoy a vibrant and satisfying sheet pan meal featuring juicy roasted chicken paired with a colorful medley of crispy vegetables. This dish combines tender chicken breast with charred bell peppers, zucchini, and red onions, lightly tossed in olive oil and aromatic herbs, all roasted to perfection on a single pan.

NUTRITION

498kcal
Protein
55.9g
Fat
20.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

Salt, Pepper, and Mixed Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare a sheet pan by lining it with parchment paper or lightly coating with olive oil.

  • 3

    Trim and pat dry the chicken breast. Season both sides with salt, pepper, and mixed herbs.

  • 4

    Cut the mixed bell peppers into strips, dice the zucchini into rounds or half-moons, and slice the red onion into thin wedges.

  • 5

    In a bowl, toss the chopped vegetables with olive oil, salt, and pepper until evenly coated.

  • 6

    Place the seasoned chicken breast on the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 7

    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 charred.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the crispy vegetables.