Sheet Pan Roasted Chicken and Colorful Veggies with Zesty Tahini Drizzle

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

Sheet Pan Roasted Chicken and Colorful Veggies with Zesty Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Colorful Veggies with Zesty Tahini Drizzle

Enjoy a vibrant medley of roasted chicken and assorted colorful vegetables, perfectly accented by a tangy tahini drizzle. The chicken is seasoned and roasted to tender perfection, while crisp broccoli, sweet red bell pepper, zucchini, and red onion contribute a mix of textures and flavors. A squeeze of lemon and a sprinkle of garlic powder tie it all together for a light yet satisfying meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

378kcal
Protein
34.9g
Fat
15.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1 teaspoon Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the broccoli into florets, slice the red bell pepper, zucchini, and red onion into bite-size pieces.

  • 3

    Place the chicken breast and chopped vegetables on the sheet pan. Drizzle with olive oil and season with garlic powder, salt, and pepper.

  • 4

    Roast everything in the oven for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 5

    While the chicken and veggies are roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, and a pinch of salt. Thin it with a little water if needed to reach your desired consistency.

  • 6

    Once cooked, drizzle the tahini sauce over the chicken and veggies. Enjoy your nourishing and colorful meal!

Sheet Pan Roasted Chicken and Colorful Veggies with Zesty Tahini Drizzle

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

Sheet Pan Roasted Chicken and Colorful Veggies with Zesty Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Colorful Veggies with Zesty Tahini Drizzle

Enjoy a vibrant medley of roasted chicken and assorted colorful vegetables, perfectly accented by a tangy tahini drizzle. The chicken is seasoned and roasted to tender perfection, while crisp broccoli, sweet red bell pepper, zucchini, and red onion contribute a mix of textures and flavors. A squeeze of lemon and a sprinkle of garlic powder tie it all together for a light yet satisfying meal.

NUTRITION

378kcal
Protein
34.9g
Fat
15.2g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1 teaspoon Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the broccoli into florets, slice the red bell pepper, zucchini, and red onion into bite-size pieces.

  • 3

    Place the chicken breast and chopped vegetables on the sheet pan. Drizzle with olive oil and season with garlic powder, salt, and pepper.

  • 4

    Roast everything in the oven for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 5

    While the chicken and veggies are roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, and a pinch of salt. Thin it with a little water if needed to reach your desired consistency.

  • 6

    Once cooked, drizzle the tahini sauce over the chicken and veggies. Enjoy your nourishing and colorful meal!