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 this vibrant and balanced meal featuring juicy roasted chicken breast alongside an assortment of crisp, caramelized vegetables. The medley of bell pepper, zucchini, red onion, and broccoli is lightly tossed in olive oil and seasoned with garlic, salt, and pepper for a satisfying dish that's as visually appealing as it is nutritious.

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NUTRITION

433kcal
Protein
52.4g
Fat
11.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Bell Pepper (150g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 cup Broccoli (156g)

1 tsp Olive Oil (4.5g)

0.5 tsp Garlic Powder (2.8g)

1 pinch Salt (0.5g)

1 pinch Black Pepper (0.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken breast by patting it dry, then lightly seasoning with a pinch of salt, black pepper, and garlic powder.

  • 3

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces; cut broccoli into small florets.

  • 4

    In a large bowl, toss all the vegetables with olive oil, a pinch of salt, and black pepper until evenly coated.

  • 5

    Arrange the seasoned chicken breast and vegetables in a single layer on a sheet pan, ensuring the chicken is centered.

  • 6

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

  • 7

    Remove from the oven and let 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 this vibrant and balanced meal featuring juicy roasted chicken breast alongside an assortment of crisp, caramelized vegetables. The medley of bell pepper, zucchini, red onion, and broccoli is lightly tossed in olive oil and seasoned with garlic, salt, and pepper for a satisfying dish that's as visually appealing as it is nutritious.

NUTRITION

433kcal
Protein
52.4g
Fat
11.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Bell Pepper (150g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 cup Broccoli (156g)

1 tsp Olive Oil (4.5g)

0.5 tsp Garlic Powder (2.8g)

1 pinch Salt (0.5g)

1 pinch Black Pepper (0.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the chicken breast by patting it dry, then lightly seasoning with a pinch of salt, black pepper, and garlic powder.

  • 3

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces; cut broccoli into small florets.

  • 4

    In a large bowl, toss all the vegetables with olive oil, a pinch of salt, and black pepper until evenly coated.

  • 5

    Arrange the seasoned chicken breast and vegetables in a single layer on a sheet pan, ensuring the chicken is centered.

  • 6

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

  • 7

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