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 wholesome and vibrant dish featuring succulent roasted chicken paired with a medley of crisp and colorful vegetables, all roasted to perfection on a single sheet pan for easy cleanup and maximum flavor.

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NUTRITION

322kcal
Protein
36.9g
Fat
9.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into evenly sized pieces if preferred, or leave whole; then, chop the broccoli, red bell pepper, zucchini, and red onion into bite-sized chunks.

  • 3

    On a sheet pan, arrange the chicken and all vegetables in a single layer.

  • 4

    Drizzle olive oil over the ingredients and season with salt, pepper, and garlic powder. Toss gently to ensure even coating.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slightly crispy edges.

  • 6

    Remove from the oven, adjust seasonings as needed, and serve immediately.

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 wholesome and vibrant dish featuring succulent roasted chicken paired with a medley of crisp and colorful vegetables, all roasted to perfection on a single sheet pan for easy cleanup and maximum flavor.

NUTRITION

322kcal
Protein
36.9g
Fat
9.5g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the chicken breast into evenly sized pieces if preferred, or leave whole; then, chop the broccoli, red bell pepper, zucchini, and red onion into bite-sized chunks.

  • 3

    On a sheet pan, arrange the chicken and all vegetables in a single layer.

  • 4

    Drizzle olive oil over the ingredients and season with salt, pepper, and garlic powder. Toss gently to ensure even coating.

  • 5

    Roast in the preheated oven for 20-25 minutes, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slightly crispy edges.

  • 6

    Remove from the oven, adjust seasonings as needed, and serve immediately.