Sheet Pan Roasted Chicken and Colorful Vegetables

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

Sheet Pan Roasted Chicken and Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Colorful Vegetables

Enjoy a vibrant and wholesome sheet pan meal featuring tender roasted chicken paired with a medley of colorful vegetables. The dish is lightly seasoned with aromatic herbs and a drizzle of olive oil, offering a satisfying balance of lean protein and nutrient-dense vegetables all roasted to perfection.

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NUTRITION

404kcal
Protein
37.4g
Fat
18.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1/2 cup Red Onion, chopped

1 cup Broccoli, chopped

1 tbsp Olive Oil

Seasonings: Salt, Pepper, Thyme, Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it with olive oil.

  • 2

    Cut the chicken breast into evenly sized pieces if desired for quicker cooking.

  • 3

    Prepare the vegetables by chopping the red bell pepper, slicing the zucchini, dicing the red onion, and breaking the broccoli into small florets.

  • 4

    In a large mixing bowl, combine the vegetables with olive oil, salt, pepper, dried thyme, and rosemary. Toss to coat evenly.

  • 5

    Place the chicken breast pieces onto the sheet pan and surround them with the seasoned vegetables.

  • 6

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

  • 7

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

Sheet Pan Roasted Chicken and Colorful Vegetables

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

Sheet Pan Roasted Chicken and Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Colorful Vegetables

Enjoy a vibrant and wholesome sheet pan meal featuring tender roasted chicken paired with a medley of colorful vegetables. The dish is lightly seasoned with aromatic herbs and a drizzle of olive oil, offering a satisfying balance of lean protein and nutrient-dense vegetables all roasted to perfection.

NUTRITION

404kcal
Protein
37.4g
Fat
18.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper, chopped

1 cup Zucchini, sliced

1/2 cup Red Onion, chopped

1 cup Broccoli, chopped

1 tbsp Olive Oil

Seasonings: Salt, Pepper, Thyme, Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it with olive oil.

  • 2

    Cut the chicken breast into evenly sized pieces if desired for quicker cooking.

  • 3

    Prepare the vegetables by chopping the red bell pepper, slicing the zucchini, dicing the red onion, and breaking the broccoli into small florets.

  • 4

    In a large mixing bowl, combine the vegetables with olive oil, salt, pepper, dried thyme, and rosemary. Toss to coat evenly.

  • 5

    Place the chicken breast pieces onto the sheet pan and surround them with the seasoned vegetables.

  • 6

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

  • 7

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