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 savory and colorful sheet pan meal featuring tender roasted chicken breast paired with a medley of crispy vegetables including broccoli, red bell pepper, zucchini, and sweet potato cubes. This one-pan dinner is perfectly balanced, bursting with flavor and ideal for a wholesome, nutrient-rich meal.

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NUTRITION

471kcal
Protein
32.6g
Fat
22.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

100g Broccoli

100g Red Bell Pepper

100g Zucchini

100g Sweet Potato

1.5 tbsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Thyme

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken breast by patting it dry. Place it in the center of a large sheet pan.

  • 3

    Chop the broccoli, red bell pepper, zucchini, and sweet potato into evenly sized pieces for even roasting. Arrange them around the chicken on the sheet pan.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables. Season everything generously with salt, pepper, garlic powder, and thyme.

  • 5

    Toss the vegetables lightly to coat them in oil and seasonings, ensuring the chicken breast remains intact.

  • 6

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove the sheet pan from the oven and let it rest for 5 minutes before serving.

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 savory and colorful sheet pan meal featuring tender roasted chicken breast paired with a medley of crispy vegetables including broccoli, red bell pepper, zucchini, and sweet potato cubes. This one-pan dinner is perfectly balanced, bursting with flavor and ideal for a wholesome, nutrient-rich meal.

NUTRITION

471kcal
Protein
32.6g
Fat
22.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

100g Broccoli

100g Red Bell Pepper

100g Zucchini

100g Sweet Potato

1.5 tbsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken breast by patting it dry. Place it in the center of a large sheet pan.

  • 3

    Chop the broccoli, red bell pepper, zucchini, and sweet potato into evenly sized pieces for even roasting. Arrange them around the chicken on the sheet pan.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables. Season everything generously with salt, pepper, garlic powder, and thyme.

  • 5

    Toss the vegetables lightly to coat them in oil and seasonings, ensuring the chicken breast remains intact.

  • 6

    Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.

  • 7

    Remove the sheet pan from the oven and let it rest for 5 minutes before serving.