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 wholesome sheet pan meal featuring tender roasted chicken paired with a colorful medley of crispy vegetables. The juicy chicken breast is perfectly seasoned and roasted alongside sweet red bell peppers, crunchy broccoli, and aromatic red onions, all finished with a drizzle of olive oil for a satisfying, balanced dish.

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NUTRITION

441kcal
Protein
47g
Fat
19.7g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Sliced Red Bell Pepper

1 cup Chopped Broccoli

1/2 cup Sliced Red Onion

1 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a large sheet pan. Arrange the sliced red bell pepper, chopped broccoli, and sliced red onion around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Season with salt, pepper, and your preferred herbs (such as thyme or rosemary) to taste.

  • 4

    Toss the vegetables lightly to ensure they are well-coated with the olive oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy at the edges.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm.

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 wholesome sheet pan meal featuring tender roasted chicken paired with a colorful medley of crispy vegetables. The juicy chicken breast is perfectly seasoned and roasted alongside sweet red bell peppers, crunchy broccoli, and aromatic red onions, all finished with a drizzle of olive oil for a satisfying, balanced dish.

NUTRITION

441kcal
Protein
47g
Fat
19.7g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Sliced Red Bell Pepper

1 cup Chopped Broccoli

1/2 cup Sliced Red Onion

1 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a large sheet pan. Arrange the sliced red bell pepper, chopped broccoli, and sliced red onion around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Season with salt, pepper, and your preferred herbs (such as thyme or rosemary) to taste.

  • 4

    Toss the vegetables lightly to ensure they are well-coated with the olive oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly crispy at the edges.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm.