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

Savor a hearty and wholesome dinner featuring juicy roasted chicken breast paired with a colorful medley of crisp vegetables. This balanced dish delivers vibrant flavors with aromatic herbs, perfectly roasted to enhance natural sweetness and texture.

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NUTRITION

467kcal
Protein
48.7g
Fat
20.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 Red Onion (55g)

1 tablespoon Olive Oil (13.5g)

1 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform pieces or leave whole if preferred, and arrange on the sheet pan.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and add them around the chicken.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Sprinkle garlic powder, dried thyme, salt, and black pepper over the ingredients.

  • 6

    Toss the vegetables gently to coat them with the oil and spices, ensuring the chicken remains well-seasoned.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and serve warm, enjoying the harmony of savory chicken and sweet, crispy vegetables.

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

Savor a hearty and wholesome dinner featuring juicy roasted chicken breast paired with a colorful medley of crisp vegetables. This balanced dish delivers vibrant flavors with aromatic herbs, perfectly roasted to enhance natural sweetness and texture.

NUTRITION

467kcal
Protein
48.7g
Fat
20.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 Red Onion (55g)

1 tablespoon Olive Oil (13.5g)

1 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform pieces or leave whole if preferred, and arrange on the sheet pan.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and add them around the chicken.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Sprinkle garlic powder, dried thyme, salt, and black pepper over the ingredients.

  • 6

    Toss the vegetables gently to coat them with the oil and spices, ensuring the chicken remains well-seasoned.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly crispy on the edges.

  • 8

    Remove from the oven and serve warm, enjoying the harmony of savory chicken and sweet, crispy vegetables.