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, healthy dinner featuring tender, roasted chicken breast paired with a medley of crispy vegetables. This sheet pan recipe delivers a satisfying balance of flavors with a hint of herbaceous seasoning and a drizzle of olive oil, making it a delightful, wholesome meal that fits perfectly into your clean eating plan.

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NUTRITION

412kcal
Protein
39.8g
Fat
18.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Line a sheet pan with parchment paper or lightly grease it with a bit of olive oil.

  • 3

    Cut the chicken breast into even pieces if desired for quicker cooking, or leave whole for a juicier texture.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or sticks.

  • 5

    In a large bowl, toss the vegetables with olive oil, garlic powder, dried thyme, salt, and pepper until well coated.

  • 6

    Arrange the chicken and vegetables evenly on the prepared sheet pan.

  • 7

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and starting to crisp.

  • 8

    Remove from the oven, let it rest briefly, and 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, healthy dinner featuring tender, roasted chicken breast paired with a medley of crispy vegetables. This sheet pan recipe delivers a satisfying balance of flavors with a hint of herbaceous seasoning and a drizzle of olive oil, making it a delightful, wholesome meal that fits perfectly into your clean eating plan.

NUTRITION

412kcal
Protein
39.8g
Fat
18.9g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Line a sheet pan with parchment paper or lightly grease it with a bit of olive oil.

  • 3

    Cut the chicken breast into even pieces if desired for quicker cooking, or leave whole for a juicier texture.

  • 4

    Chop the broccoli into florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or sticks.

  • 5

    In a large bowl, toss the vegetables with olive oil, garlic powder, dried thyme, salt, and pepper until well coated.

  • 6

    Arrange the chicken and vegetables evenly on the prepared sheet pan.

  • 7

    Roast in the oven for 20-25 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and starting to crisp.

  • 8

    Remove from the oven, let it rest briefly, and then serve warm.