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 flavors of juicy, roasted chicken breast paired with a medley of crispy, lightly seasoned vegetables. This balanced sheet pan meal offers a delightful mix of tender protein and caramelized veggies, perfect for a wholesome dinner.

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NUTRITION

330kcal
Protein
42.3g
Fat
11.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Red Bell Pepper

1/2 cup chopped Broccoli

2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

1 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces if desired, or leave whole for roasting.

  • 3

    Chop the carrot into sticks, slice the red bell pepper into strips, and roughly chop the broccoli.

  • 4

    Place all vegetables on the sheet pan. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and dried thyme. Toss to coat evenly.

  • 5

    Nestle the chicken breast among the vegetables, and season the chicken lightly with additional salt and pepper if desired.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.

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 flavors of juicy, roasted chicken breast paired with a medley of crispy, lightly seasoned vegetables. This balanced sheet pan meal offers a delightful mix of tender protein and caramelized veggies, perfect for a wholesome dinner.

NUTRITION

330kcal
Protein
42.3g
Fat
11.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Red Bell Pepper

1/2 cup chopped Broccoli

2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

1 tsp Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces if desired, or leave whole for roasting.

  • 3

    Chop the carrot into sticks, slice the red bell pepper into strips, and roughly chop the broccoli.

  • 4

    Place all vegetables on the sheet pan. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and dried thyme. Toss to coat evenly.

  • 5

    Nestle the chicken breast among the vegetables, and season the chicken lightly with additional salt and pepper if desired.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.