Sheet Pan Chicken and Roasted Vegetables

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

Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables

A wholesome one-pan meal featuring tender chicken breast paired with a medley of roasted bell peppers, zucchini, and red onions. This dish is lightly seasoned and finished with olive oil for a delicious, balanced, and satisfying meal that's perfect for a quick and nutritious dinner.

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NUTRITION

369kcal
Protein
34.4g
Fat
18.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Bell Pepper (red)

1 cup Zucchini (sliced)

1/2 cup Red Onion (sliced)

1 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the bell pepper, zucchini, and red onion into evenly sized pieces.

  • 3

    Place the chicken breast on a sheet pan. Arrange the sliced vegetables around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables. Season with salt and pepper.

  • 5

    Toss the vegetables gently so they are evenly coated with olive oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Chicken and Roasted Vegetables

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

Sheet Pan Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables

A wholesome one-pan meal featuring tender chicken breast paired with a medley of roasted bell peppers, zucchini, and red onions. This dish is lightly seasoned and finished with olive oil for a delicious, balanced, and satisfying meal that's perfect for a quick and nutritious dinner.

NUTRITION

369kcal
Protein
34.4g
Fat
18.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Bell Pepper (red)

1 cup Zucchini (sliced)

1/2 cup Red Onion (sliced)

1 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the bell pepper, zucchini, and red onion into evenly sized pieces.

  • 3

    Place the chicken breast on a sheet pan. Arrange the sliced vegetables around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables. Season with salt and pepper.

  • 5

    Toss the vegetables gently so they are evenly coated with olive oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.