Sheet Pan Crispy Chicken and Roasted Onion Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Chicken and Roasted Onion Wedges

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Onion Wedges

Enjoy a vibrant dish featuring crispy chicken breast paired with sweet roasted onion wedges and a side of fluffy quinoa. This one-pan meal bursts with savory spices, a hint of garlic and paprika, and is drizzled with a touch of olive oil for that extra richness. Its balanced textures and flavors make it a perfect option for a satisfying dinner.

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NUTRITION

445kcal
Protein
49.8g
Fat
11.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Onion

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Paprika

Salt & Black Pepper (to taste)

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. Pat it dry and season generously with salt, black pepper, garlic powder, and paprika.

  • 3

    Cut the red onion into 8 wedges and arrange around the chicken on the sheet pan.

  • 4

    Drizzle the olive oil over the chicken and onion wedges, ensuring even coating.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the onions are caramelized and tender. Turn the onion wedges halfway through the cooking time for even roasting.

  • 6

    While the chicken and onions are roasting, prepare the cooked quinoa if not already done.

  • 7

    Plate the roasted chicken and onion wedges with a side of quinoa. Garnish with fresh parsley.

  • 8

    Serve warm and enjoy your balanced, crispy sheet pan meal.

Sheet Pan Crispy Chicken and Roasted Onion Wedges

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Crispy Chicken and Roasted Onion Wedges

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Onion Wedges

Enjoy a vibrant dish featuring crispy chicken breast paired with sweet roasted onion wedges and a side of fluffy quinoa. This one-pan meal bursts with savory spices, a hint of garlic and paprika, and is drizzled with a touch of olive oil for that extra richness. Its balanced textures and flavors make it a perfect option for a satisfying dinner.

NUTRITION

445kcal
Protein
49.8g
Fat
11.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Onion

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Paprika

Salt & Black Pepper (to taste)

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. Pat it dry and season generously with salt, black pepper, garlic powder, and paprika.

  • 3

    Cut the red onion into 8 wedges and arrange around the chicken on the sheet pan.

  • 4

    Drizzle the olive oil over the chicken and onion wedges, ensuring even coating.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the onions are caramelized and tender. Turn the onion wedges halfway through the cooking time for even roasting.

  • 6

    While the chicken and onions are roasting, prepare the cooked quinoa if not already done.

  • 7

    Plate the roasted chicken and onion wedges with a side of quinoa. Garnish with fresh parsley.

  • 8

    Serve warm and enjoy your balanced, crispy sheet pan meal.