Crispy Sheet Pan Chicken and Roasted Potato Wedges with Bell Peppers

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

Crispy Sheet Pan Chicken and Roasted Potato Wedges with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken and Roasted Potato Wedges with Bell Peppers

Enjoy a balanced and savory dish featuring tender chicken breast, crispy roasted baby potatoes, and sweet bell peppers. This sheet pan meal is all about simplicity, flavor, and a satisfying crunch with every bite.

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NUTRITION

325kcal
Protein
34.6g
Fat
7.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Baby Potatoes (150g)

1/2 cup Red Bell Pepper (75g)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the baby potatoes into wedges and slice the red bell pepper.

  • 3

    Place the chicken breast, potato wedges, and bell pepper slices on a sheet pan.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables, then season with salt and pepper.

  • 5

    Toss the vegetables gently to coat evenly in olive oil and seasonings.

  • 6

    Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender and crisp.

  • 7

    Serve hot and enjoy your balanced, crispy meal!

Crispy Sheet Pan Chicken and Roasted Potato Wedges with Bell Peppers

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

Crispy Sheet Pan Chicken and Roasted Potato Wedges with Bell Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken and Roasted Potato Wedges with Bell Peppers

Enjoy a balanced and savory dish featuring tender chicken breast, crispy roasted baby potatoes, and sweet bell peppers. This sheet pan meal is all about simplicity, flavor, and a satisfying crunch with every bite.

NUTRITION

325kcal
Protein
34.6g
Fat
7.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Baby Potatoes (150g)

1/2 cup Red Bell Pepper (75g)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the baby potatoes into wedges and slice the red bell pepper.

  • 3

    Place the chicken breast, potato wedges, and bell pepper slices on a sheet pan.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables, then season with salt and pepper.

  • 5

    Toss the vegetables gently to coat evenly in olive oil and seasonings.

  • 6

    Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender and crisp.

  • 7

    Serve hot and enjoy your balanced, crispy meal!