Sheet Pan Spiced Chicken and Roasted Vegetables

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

Sheet Pan Spiced Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Spiced Chicken and Roasted Vegetables

Enjoy a vibrant mix of spiced chicken breast, colorful roasted vegetables, and tender baby potatoes all roasted to perfection on a single sheet pan. This dish offers a balanced blend of savory spices and fresh produce, delivering a satisfying mix of textures and flavors in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
40.1g
Fat
9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Mushrooms

100g Baby Potatoes

1 tsp Olive Oil

Spices to taste (paprika, garlic powder, cumin, salt, pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with paprika, garlic powder, cumin, salt, and pepper.

  • 3

    Cut the red bell pepper, zucchini, red onion, and mushrooms into bite-sized pieces. Halve the baby potatoes if they are larger.

  • 4

    Spread the vegetables and potatoes evenly on the sheet pan and drizzle with olive oil and a pinch of salt and pepper.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the pan.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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

Sheet Pan Spiced Chicken and Roasted Vegetables

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

Sheet Pan Spiced Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Spiced Chicken and Roasted Vegetables

Enjoy a vibrant mix of spiced chicken breast, colorful roasted vegetables, and tender baby potatoes all roasted to perfection on a single sheet pan. This dish offers a balanced blend of savory spices and fresh produce, delivering a satisfying mix of textures and flavors in every bite.

NUTRITION

363kcal
Protein
40.1g
Fat
9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Mushrooms

100g Baby Potatoes

1 tsp Olive Oil

Spices to taste (paprika, garlic powder, cumin, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with paprika, garlic powder, cumin, salt, and pepper.

  • 3

    Cut the red bell pepper, zucchini, red onion, and mushrooms into bite-sized pieces. Halve the baby potatoes if they are larger.

  • 4

    Spread the vegetables and potatoes evenly on the sheet pan and drizzle with olive oil and a pinch of salt and pepper.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the pan.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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