Sheet Pan Crispy Chicken and Roasted Vegetables

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

Sheet Pan Crispy Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring crispy, seasoned chicken breast paired with a colorful medley of roasted vegetables. Each bite delivers a perfect balance of savory protein and naturally sweet, caramelized veggies, creating an effortlessly delicious and nutritious meal.

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NUTRITION

295kcal
Protein
38.5g
Fat
9.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless, boneless)

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/2 cup halved Brussels Sprouts

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper.

  • 3

    Pat the chicken breast dry with paper towels for extra crispiness.

  • 4

    In a large bowl, toss the chopped red bell pepper, zucchini, red onion, and Brussels sprouts with olive oil and a pinch of salt and pepper.

  • 5

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Season the chicken with your preferred herbs and spices, such as garlic powder and paprika.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    For extra crispiness, broil the chicken and vegetables for an additional 2-3 minutes, watching carefully to avoid burning.

  • 9

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Sheet Pan Crispy Chicken and Roasted Vegetables

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

Sheet Pan Crispy Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Crispy Chicken and Roasted Vegetables

Enjoy a vibrant sheet pan dinner featuring crispy, seasoned chicken breast paired with a colorful medley of roasted vegetables. Each bite delivers a perfect balance of savory protein and naturally sweet, caramelized veggies, creating an effortlessly delicious and nutritious meal.

NUTRITION

295kcal
Protein
38.5g
Fat
9.1g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless, boneless)

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/2 cup halved Brussels Sprouts

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper.

  • 3

    Pat the chicken breast dry with paper towels for extra crispiness.

  • 4

    In a large bowl, toss the chopped red bell pepper, zucchini, red onion, and Brussels sprouts with olive oil and a pinch of salt and pepper.

  • 5

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Season the chicken with your preferred herbs and spices, such as garlic powder and paprika.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    For extra crispiness, broil the chicken and vegetables for an additional 2-3 minutes, watching carefully to avoid burning.

  • 9

    Remove from the oven, let rest for a couple of minutes, and serve warm.