Sheet Pan Pesto Chicken and Crispy Roasted Vegetables

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

Sheet Pan Pesto Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Pesto Chicken and Crispy Roasted Vegetables

Savor a vibrant, one-pan meal featuring tender pesto-marinated chicken paired with a medley of crisply roasted vegetables. This dish offers an enticing balance of savory and fresh flavors, with the aromatic pesto accentuating the succulent chicken, while the roasted zucchini, cherry tomatoes, red bell pepper, and red onion provide a delightful crunch and natural sweetness. Perfect for a wholesome lunch or dinner that nourishes your body and pleases your palate.

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NUTRITION

359kcal
Protein
41.6g
Fat
17.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Pesto Sauce

1/2 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper (sliced)

1/4 Red Onion (sliced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and surround it with the sliced zucchini, cherry tomatoes, red bell pepper, and red onion.

  • 3

    Drizzle olive oil over the vegetables and toss them gently to coat evenly.

  • 4

    Spread the pesto sauce over the chicken breast, ensuring a light, even coating.

  • 5

    Season the chicken and vegetables lightly with salt and pepper, if desired.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

  • 8

    Enjoy your balanced, flavorful one-pan meal!

Sheet Pan Pesto Chicken and Crispy Roasted Vegetables

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

Sheet Pan Pesto Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Pesto Chicken and Crispy Roasted Vegetables

Savor a vibrant, one-pan meal featuring tender pesto-marinated chicken paired with a medley of crisply roasted vegetables. This dish offers an enticing balance of savory and fresh flavors, with the aromatic pesto accentuating the succulent chicken, while the roasted zucchini, cherry tomatoes, red bell pepper, and red onion provide a delightful crunch and natural sweetness. Perfect for a wholesome lunch or dinner that nourishes your body and pleases your palate.

NUTRITION

359kcal
Protein
41.6g
Fat
17.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Pesto Sauce

1/2 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper (sliced)

1/4 Red Onion (sliced)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and surround it with the sliced zucchini, cherry tomatoes, red bell pepper, and red onion.

  • 3

    Drizzle olive oil over the vegetables and toss them gently to coat evenly.

  • 4

    Spread the pesto sauce over the chicken breast, ensuring a light, even coating.

  • 5

    Season the chicken and vegetables lightly with salt and pepper, if desired.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

  • 8

    Enjoy your balanced, flavorful one-pan meal!