Name: Sheet Pan BBQ Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 medium Zucchini (~100g); 1/4 medium Red Onion (~25g); 1/2 medium Red Bell Pepper (~50g); 1/2 cup Cooked Quinoa (~92g); 2 tbsp Homemade BBQ Sauce

Sheet Pan BBQ Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan BBQ Chicken and Roasted Vegetables

Savor tender, BBQ-glazed chicken breasts roasted alongside an assortment of vibrant bell peppers, zucchini, and red onion, served with a side of fluffy quinoa. This one-pan meal is not only bursting with flavor but also perfectly balanced to keep you energized.

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NUTRITION

Protein

32.1g

Fat

5.0g

Carbs

42.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Zucchini (~100g)

1/4 medium Red Onion (~25g)

1/2 medium Red Bell Pepper (~50g)

1/2 cup Cooked Quinoa (~92g)

2 tbsp Homemade BBQ Sauce

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Place the chicken breast on the sheet pan and lightly brush with half of the homemade BBQ sauce.
3
Chop zucchini, red onion, and red bell pepper into bite-sized pieces. Toss the vegetables in a bit of olive oil, salt, and pepper.
4
Arrange the vegetables around the chicken on the sheet pan.
5
Drizzle the remaining BBQ sauce over the chicken for an extra burst of flavor.
6
Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred.
7
Meanwhile, prepare the quinoa according to package instructions.
8
Serve the roasted chicken and vegetables alongside a portion of fluffy quinoa for a balanced meal.