Crispy Pepperoni Chicken and Roasted Vegetable Sheet Pan

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

Crispy Pepperoni Chicken and Roasted Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Crispy Pepperoni Chicken and Roasted Vegetable Sheet Pan

Enjoy a vibrant and flavorful sheet pan meal featuring tender chicken breast topped with crispy pepperoni paired with lightly roasted bell pepper, zucchini, and broccoli. The dish delivers a satisfying crunch with every bite, balanced perfectly with a hint of olive oil and herbs that elevate its rustic appeal.

Try 7 days free, then $12.99 / mo.

NUTRITION

376kcal
Protein
40.2g
Fat
18.8g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

6 slices Pepperoni (24g)

1/2 medium Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/2 cup Broccoli (45g)

1 tsp Olive Oil (5g)

Salt, Pepper & Garlic Powder to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lined sheet pan and season with salt, pepper, and a sprinkle of garlic powder.

  • 3

    Arrange the chopped bell pepper, zucchini, and broccoli around the chicken breast. Drizzle the vegetables with olive oil and lightly season with additional salt, pepper, and garlic powder.

  • 4

    Lay the pepperoni slices evenly on top of the chicken breast for a crispy finish during baking.

  • 5

    Roast the sheet pan in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 6

    Switch the oven to broil for the last 2-3 minutes if you desire extra crispiness on the pepperoni.

  • 7

    Remove from oven, let rest briefly, and serve warm.

Crispy Pepperoni Chicken and Roasted Vegetable Sheet Pan

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

Crispy Pepperoni Chicken and Roasted Vegetable Sheet Pan

YOUR SOLIN GENERATED RECIPE

Crispy Pepperoni Chicken and Roasted Vegetable Sheet Pan

Enjoy a vibrant and flavorful sheet pan meal featuring tender chicken breast topped with crispy pepperoni paired with lightly roasted bell pepper, zucchini, and broccoli. The dish delivers a satisfying crunch with every bite, balanced perfectly with a hint of olive oil and herbs that elevate its rustic appeal.

NUTRITION

376kcal
Protein
40.2g
Fat
18.8g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

6 slices Pepperoni (24g)

1/2 medium Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/2 cup Broccoli (45g)

1 tsp Olive Oil (5g)

Salt, Pepper & Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lined sheet pan and season with salt, pepper, and a sprinkle of garlic powder.

  • 3

    Arrange the chopped bell pepper, zucchini, and broccoli around the chicken breast. Drizzle the vegetables with olive oil and lightly season with additional salt, pepper, and garlic powder.

  • 4

    Lay the pepperoni slices evenly on top of the chicken breast for a crispy finish during baking.

  • 5

    Roast the sheet pan in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 6

    Switch the oven to broil for the last 2-3 minutes if you desire extra crispiness on the pepperoni.

  • 7

    Remove from oven, let rest briefly, and serve warm.