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 vibrant and balanced meal featuring tender roasted chicken paired with crispy vegetables, all cooked conveniently on one sheet pan. This dish brings together savory, herb-infused chicken with caramelized sweet potato, bell pepper, and zucchini, creating a comforting and delicious meal perfect for any time of day.

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NUTRITION

396kcal
Protein
34.3g
Fat
18.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 medium Sweet Potato (75g)

1 medium Red Bell Pepper (60g)

1 small Zucchini (85g)

1 tbsp Olive Oil (13.5g)

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and cut into even pieces if desired for faster cooking.

  • 3

    Chop the sweet potato into 1/2-inch cubes, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 4

    In a large bowl, combine the vegetables. Drizzle with olive oil, and sprinkle with dried oregano, garlic powder, salt, and pepper. Toss well to coat evenly.

  • 5

    Place the chicken breast pieces on the prepared sheet pan, then spread the seasoned vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.

  • 7

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

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 vibrant and balanced meal featuring tender roasted chicken paired with crispy vegetables, all cooked conveniently on one sheet pan. This dish brings together savory, herb-infused chicken with caramelized sweet potato, bell pepper, and zucchini, creating a comforting and delicious meal perfect for any time of day.

NUTRITION

396kcal
Protein
34.3g
Fat
18.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 medium Sweet Potato (75g)

1 medium Red Bell Pepper (60g)

1 small Zucchini (85g)

1 tbsp Olive Oil (13.5g)

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and cut into even pieces if desired for faster cooking.

  • 3

    Chop the sweet potato into 1/2-inch cubes, slice the red bell pepper into strips, and cut the zucchini into half-moons.

  • 4

    In a large bowl, combine the vegetables. Drizzle with olive oil, and sprinkle with dried oregano, garlic powder, salt, and pepper. Toss well to coat evenly.

  • 5

    Place the chicken breast pieces on the prepared sheet pan, then spread the seasoned vegetables around the chicken in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy around the edges.

  • 7

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