Name: Sheet Pan Roasted Chicken and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Yellow Bell Pepper; 1 tsp Olive Oil; Pinch of Salt; Pinch of Black Pepper; 1/4 tsp Garlic Powder; 1/4 tsp Dried Oregano

Sheet Pan Roasted Chicken and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Bell Peppers

Enjoy a simple yet flavorful meal featuring tender roasted chicken breast with a vibrant medley of red and yellow bell peppers, enhanced with aromatic herbs and spices. This one-pan dish is perfect for a quick dinner that satisfies your protein needs while keeping calories in check.

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NUTRITION

Protein

45.3g

Fat

9.6g

Carbs

21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1/4 tsp Garlic Powder

1/4 tsp Dried Oregano

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PREPARATION

1
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Slice the red and yellow bell peppers into strips. Set aside.
3
Place the chicken breast on the sheet pan. Drizzle olive oil over the chicken.
4
Season the chicken with salt, black pepper, garlic powder, and dried oregano.
5
Arrange the bell pepper strips around the chicken breast on the sheet pan.
6
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
7
Remove from the oven and let it rest for a few minutes before serving.