Sheet Pan Chicken with Roasted Carrots, Peppers, and Broccoli

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

Sheet Pan Chicken with Roasted Carrots, Peppers, and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Carrots, Peppers, and Broccoli

Enjoy a vibrant medley of tender chicken and colorful roasted vegetables, lightly dressed in olive oil and herbs. This sheet pan dish combines succulent chicken breast with the natural sweetness of carrots and peppers, complemented by crisp broccoli, delivering a balanced and satisfying meal.

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NUTRITION

328kcal
Protein
36.7g
Fat
13.3g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Bell Pepper

1 cup Broccoli Florets

2 teaspoons Olive Oil

Salt and Pepper to taste

Dried Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot into thin rounds, deseed and slice the bell pepper into strips, and cut the broccoli into bite-sized florets.

  • 3

    Place the chicken breast on a sheet pan. Arrange the carrot slices, bell pepper strips, and broccoli florets around the chicken.

  • 4

    Drizzle the vegetables and chicken with olive oil, then season generously with salt, pepper, and your choice of dried herbs.

  • 5

    Toss the vegetables gently to evenly coat them with the oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then serve hot.

Sheet Pan Chicken with Roasted Carrots, Peppers, and Broccoli

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

Sheet Pan Chicken with Roasted Carrots, Peppers, and Broccoli

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Carrots, Peppers, and Broccoli

Enjoy a vibrant medley of tender chicken and colorful roasted vegetables, lightly dressed in olive oil and herbs. This sheet pan dish combines succulent chicken breast with the natural sweetness of carrots and peppers, complemented by crisp broccoli, delivering a balanced and satisfying meal.

NUTRITION

328kcal
Protein
36.7g
Fat
13.3g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Bell Pepper

1 cup Broccoli Florets

2 teaspoons Olive Oil

Salt and Pepper to taste

Dried Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot into thin rounds, deseed and slice the bell pepper into strips, and cut the broccoli into bite-sized florets.

  • 3

    Place the chicken breast on a sheet pan. Arrange the carrot slices, bell pepper strips, and broccoli florets around the chicken.

  • 4

    Drizzle the vegetables and chicken with olive oil, then season generously with salt, pepper, and your choice of dried herbs.

  • 5

    Toss the vegetables gently to evenly coat them with the oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then serve hot.