Sheet Pan Roasted Chicken and Crispy Vegetables

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

Sheet Pan Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Vegetables

Enjoy a vibrant medley of perfectly roasted chicken and crispy vegetables that burst with flavor and texture. The succulent chicken breast is paired with a colorful array of bell peppers, zucchini, red onion, and cherry tomatoes, all seasoned with aromatic garlic powder and a drizzle of olive oil for a light, yet satisfying meal.

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NUTRITION

384kcal
Protein
35g
Fat
18.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Red Bell Pepper

1 small Zucchini

1/2 Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and garlic powder.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, cut the red onion into wedges, and halve the cherry tomatoes.

  • 4

    In a large bowl, gently toss the vegetables with olive oil, salt, pepper, and a sprinkle of garlic powder until evenly coated.

  • 5

    Arrange the seasoned chicken breast and vegetables on a sheet pan in a single layer, ensuring the chicken is surrounded by the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 7

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

Sheet Pan Roasted Chicken and Crispy Vegetables

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

Sheet Pan Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Vegetables

Enjoy a vibrant medley of perfectly roasted chicken and crispy vegetables that burst with flavor and texture. The succulent chicken breast is paired with a colorful array of bell peppers, zucchini, red onion, and cherry tomatoes, all seasoned with aromatic garlic powder and a drizzle of olive oil for a light, yet satisfying meal.

NUTRITION

384kcal
Protein
35g
Fat
18.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Red Bell Pepper

1 small Zucchini

1/2 Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and garlic powder.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, cut the red onion into wedges, and halve the cherry tomatoes.

  • 4

    In a large bowl, gently toss the vegetables with olive oil, salt, pepper, and a sprinkle of garlic powder until evenly coated.

  • 5

    Arrange the seasoned chicken breast and vegetables on a sheet pan in a single layer, ensuring the chicken is surrounded by the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly crispy edges.

  • 7

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