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; 1/2 medium Red Onion; 2 tsp Olive Oil; 1 tsp Garlic Powder; Salt and Pepper to taste

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 vibrant and simple sheet pan meal featuring tender chicken breast paired with sweet bell peppers and red onion, all lightly coated in olive oil and aromatic garlic seasoning. This dish is roasted to perfection, ensuring a blend of juicy protein and crisp vegetables in every bite.

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NUTRITION

Protein

35g

Fat

13.3g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Red Onion

2 tsp Olive Oil

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Slice the red and yellow bell peppers into strips and cut the red onion into wedges.
3
Place the chicken breast on the sheet pan and arrange the sliced vegetables around it.
4
Drizzle olive oil evenly over the chicken and vegetables, then sprinkle with garlic powder, salt, and pepper.
5
Use your hands or a spatula to toss the vegetables lightly so they are well-coated with the seasoning and oil.
6
Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with a slight char.
7
Remove from the oven and let rest for a few minutes before serving.