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 flavorful one-pan dinner featuring tender roasted chicken breast paired with a medley of crispy vegetables, including vibrant broccoli, sweet red bell pepper, and succulent carrot slices. Lightly drizzled with olive oil and seasoned to perfection, this dish delivers a satisfying mix of textures and aromas.

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NUTRITION

399kcal
Protein
57g
Fat
11.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (100g)

0.75 cup Red Bell Pepper (75g)

1 medium Carrot (61g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and prepare the vegetables. Break the broccoli into small florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or sticks.

  • 3

    Drizzle the olive oil over the chicken and vegetables, and season with salt, pepper, and any herbs or spices of your choice.

  • 4

    Toss the vegetables lightly to coat them evenly with the oil and seasonings. Make sure the chicken is also evenly coated.

  • 5

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred on the edges.

  • 6

    Remove the pan from the oven and let it rest for a few minutes before serving. Enjoy your well-balanced, nutrient-rich meal!

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 flavorful one-pan dinner featuring tender roasted chicken breast paired with a medley of crispy vegetables, including vibrant broccoli, sweet red bell pepper, and succulent carrot slices. Lightly drizzled with olive oil and seasoned to perfection, this dish delivers a satisfying mix of textures and aromas.

NUTRITION

399kcal
Protein
57g
Fat
11.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Broccoli (100g)

0.75 cup Red Bell Pepper (75g)

1 medium Carrot (61g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast and prepare the vegetables. Break the broccoli into small florets, slice the red bell pepper into strips, and cut the carrot into thin rounds or sticks.

  • 3

    Drizzle the olive oil over the chicken and vegetables, and season with salt, pepper, and any herbs or spices of your choice.

  • 4

    Toss the vegetables lightly to coat them evenly with the oil and seasonings. Make sure the chicken is also evenly coated.

  • 5

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred on the edges.

  • 6

    Remove the pan from the oven and let it rest for a few minutes before serving. Enjoy your well-balanced, nutrient-rich meal!