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, one-pan meal featuring herb-infused roasted chicken paired with a medley of crisp, colorful vegetables. This dish offers a delightful combination of tender chicken and caramelized veggies, all brought together with a hint of olive oil and aromatic spices for a balanced, satisfying meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

464kcal
Protein
41.3g
Fat
19.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Skinless

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Dried Thyme

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, chop the red onion into wedges, and halve the cherry tomatoes.

  • 3

    Place the chicken breast and all vegetables onto the sheet pan. Drizzle olive oil over the chicken and vegetables.

  • 4

    Sprinkle dried thyme, salt, and pepper evenly over the chicken and vegetables. Toss the vegetables slightly to coat them in the seasoning.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

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, one-pan meal featuring herb-infused roasted chicken paired with a medley of crisp, colorful vegetables. This dish offers a delightful combination of tender chicken and caramelized veggies, all brought together with a hint of olive oil and aromatic spices for a balanced, satisfying meal.

NUTRITION

464kcal
Protein
41.3g
Fat
19.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, Skinless

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, chop the red onion into wedges, and halve the cherry tomatoes.

  • 3

    Place the chicken breast and all vegetables onto the sheet pan. Drizzle olive oil over the chicken and vegetables.

  • 4

    Sprinkle dried thyme, salt, and pepper evenly over the chicken and vegetables. Toss the vegetables slightly to coat them in the seasoning.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.