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 vibrant medley of tender roasted chicken breast paired with crisp, caramelized vegetables on a single sheet pan. This dish offers a harmonious blend of savory roasted flavors and a hint of sweetness from the vegetables, making it a wholesome and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

356kcal
Protein
42.3g
Fat
10g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (170g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into even pieces if desired for quicker cooking or leave whole if preferred. Trim and cut the broccoli into bite-sized florets, slice the red bell pepper into strips, and chop the zucchini into rounds.

  • 3

    In a large bowl, combine the chicken pieces, broccoli, bell pepper, and zucchini. Add the minced garlic, drizzle with olive oil, and season generously with salt and pepper. Toss until well coated.

  • 4

    Spread the mixture evenly on a sheet pan in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.

  • 6

    Remove from the oven, let rest for a few minutes, and 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

Savor a vibrant medley of tender roasted chicken breast paired with crisp, caramelized vegetables on a single sheet pan. This dish offers a harmonious blend of savory roasted flavors and a hint of sweetness from the vegetables, making it a wholesome and satisfying meal.

NUTRITION

356kcal
Protein
42.3g
Fat
10g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (170g)

1 tsp Olive Oil (5g)

2 cloves Garlic (6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into even pieces if desired for quicker cooking or leave whole if preferred. Trim and cut the broccoli into bite-sized florets, slice the red bell pepper into strips, and chop the zucchini into rounds.

  • 3

    In a large bowl, combine the chicken pieces, broccoli, bell pepper, and zucchini. Add the minced garlic, drizzle with olive oil, and season generously with salt and pepper. Toss until well coated.

  • 4

    Spread the mixture evenly on a sheet pan in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized. Stir halfway through for even roasting.

  • 6

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