Sheet Pan Smoky Chicken and Crispy Roasted Vegetables with Warm Tortillas

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

Sheet Pan Smoky Chicken and Crispy Roasted Vegetables with Warm Tortillas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Smoky Chicken and Crispy Roasted Vegetables with Warm Tortillas

Enjoy a vibrant, one-pan meal featuring tender smoky chicken paired with a colorful medley of roasted vegetables and finished with warm, soft whole wheat tortillas. This dish delivers a delightful balance of flavors and textures, with the smoky spices on chicken enhancing the natural sweetness of bell peppers, zucchini, and red onions, all lightly crisped in the oven.

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NUTRITION

347kcal
Protein
39.2g
Fat
7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 Whole Wheat Tortilla

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    Drizzle olive oil over the vegetables, sprinkle with smoked paprika, garlic powder, salt, and pepper, and toss to coat evenly.

  • 4

    Place the chicken breast (5 oz) on the same sheet pan among the vegetables. Lightly season the chicken with additional salt, pepper, and a pinch of smoked paprika.

  • 5

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

  • 6

    Warm the whole wheat tortilla in a dry skillet over medium heat for 30-60 seconds per side.

  • 7

    Once cooked, slice the chicken and serve it alongside the roasted vegetables, wrapping in the warm tortilla if desired.

Sheet Pan Smoky Chicken and Crispy Roasted Vegetables with Warm Tortillas

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

Sheet Pan Smoky Chicken and Crispy Roasted Vegetables with Warm Tortillas

YOUR SOLIN GENERATED RECIPE

Sheet Pan Smoky Chicken and Crispy Roasted Vegetables with Warm Tortillas

Enjoy a vibrant, one-pan meal featuring tender smoky chicken paired with a colorful medley of roasted vegetables and finished with warm, soft whole wheat tortillas. This dish delivers a delightful balance of flavors and textures, with the smoky spices on chicken enhancing the natural sweetness of bell peppers, zucchini, and red onions, all lightly crisped in the oven.

NUTRITION

347kcal
Protein
39.2g
Fat
7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 Whole Wheat Tortilla

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    Drizzle olive oil over the vegetables, sprinkle with smoked paprika, garlic powder, salt, and pepper, and toss to coat evenly.

  • 4

    Place the chicken breast (5 oz) on the same sheet pan among the vegetables. Lightly season the chicken with additional salt, pepper, and a pinch of smoked paprika.

  • 5

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

  • 6

    Warm the whole wheat tortilla in a dry skillet over medium heat for 30-60 seconds per side.

  • 7

    Once cooked, slice the chicken and serve it alongside the roasted vegetables, wrapping in the warm tortilla if desired.