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 balanced plate featuring a juicy 6 oz chicken breast paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini, all lightly tossed in extra virgin olive oil and aromatic herbs. This easy sheet pan meal offers crispy vegetables and tender chicken, perfectly roasted to bring out deep, natural flavors.

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NUTRITION

415kcal
Protein
57.3g
Fat
11.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 half medium Zucchini (100g)

1 tsp Extra Virgin Olive Oil (5g)

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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 cut vegetables washed and trimmed. Slice the red bell pepper into strips and cut the zucchini into rounds.

  • 3

    Drizzle the extra virgin olive oil over the vegetables. Season the chicken and vegetables with salt, pepper, and your choice of herbs (such as rosemary or thyme) to taste.

  • 4

    Toss the vegetables gently so that they are evenly coated in olive oil and seasonings.

  • 5

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly crispy edges.

  • 6

    Remove the pan from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted 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 balanced plate featuring a juicy 6 oz chicken breast paired with a colorful medley of roasted broccoli, red bell pepper, and zucchini, all lightly tossed in extra virgin olive oil and aromatic herbs. This easy sheet pan meal offers crispy vegetables and tender chicken, perfectly roasted to bring out deep, natural flavors.

NUTRITION

415kcal
Protein
57.3g
Fat
11.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 half medium Zucchini (100g)

1 tsp Extra Virgin Olive Oil (5g)

PREPARATION

  • 1

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

  • 2

    On a large sheet pan, arrange the chicken breast and cut vegetables washed and trimmed. Slice the red bell pepper into strips and cut the zucchini into rounds.

  • 3

    Drizzle the extra virgin olive oil over the vegetables. Season the chicken and vegetables with salt, pepper, and your choice of herbs (such as rosemary or thyme) to taste.

  • 4

    Toss the vegetables gently so that they are evenly coated in olive oil and seasonings.

  • 5

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly crispy edges.

  • 6

    Remove the pan from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.