Sheet Pan Balsamic Glazed Chicken and Roasted Vegetables

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

Sheet Pan Balsamic Glazed Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Glazed Chicken and Roasted Vegetables

Enjoy a vibrant and healthful dinner featuring tender chicken breast streaked with a sweet and tangy balsamic glaze, surrounded by a colorful medley of roasted vegetables. This satisfying dish is both visually appealing and nutritionally balanced, making it a perfect dinner option that delights the palate.

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NUTRITION

437kcal
Protein
57.4g
Fat
8.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1/2 medium Red Bell Pepper

1/2 medium Yellow Squash

1/2 small Red Onion

1 tbsp Balsamic Vinegar

1 tsp Honey

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange broccoli florets, sliced red bell pepper, diced yellow squash, and red onion slices around the chicken.

  • 3

    In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper. Drizzle the mixture evenly over the chicken and vegetables.

  • 4

    Toss the vegetables lightly to ensure they are coated with the glaze, while the chicken remains mostly intact for a crisp exterior.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

Sheet Pan Balsamic Glazed Chicken and Roasted Vegetables

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

Sheet Pan Balsamic Glazed Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Glazed Chicken and Roasted Vegetables

Enjoy a vibrant and healthful dinner featuring tender chicken breast streaked with a sweet and tangy balsamic glaze, surrounded by a colorful medley of roasted vegetables. This satisfying dish is both visually appealing and nutritionally balanced, making it a perfect dinner option that delights the palate.

NUTRITION

437kcal
Protein
57.4g
Fat
8.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli Florets

1/2 medium Red Bell Pepper

1/2 medium Yellow Squash

1/2 small Red Onion

1 tbsp Balsamic Vinegar

1 tsp Honey

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange broccoli florets, sliced red bell pepper, diced yellow squash, and red onion slices around the chicken.

  • 3

    In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper. Drizzle the mixture evenly over the chicken and vegetables.

  • 4

    Toss the vegetables lightly to ensure they are coated with the glaze, while the chicken remains mostly intact for a crisp exterior.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.