Sheet Pan Orange Chicken and Roasted Vegetables

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

Sheet Pan Orange Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Orange Chicken and Roasted Vegetables

Delight in a vibrant sheet pan dinner featuring tender orange-glazed chicken paired with a medley of roasted vegetables. The citrusy sauce adds a bright, tangy kick that perfectly complements the savory chicken and caramelized veggies, making for a balanced and satisfying meal.

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NUTRITION

400kcal
Protein
34.3g
Fat
18.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Fresh Orange Juice

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Carrots)

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Ginger

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the fresh orange juice, minced garlic, ginger, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and pour half of the orange marinade over it, ensuring it's well-coated.

  • 4

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper, and spread them around the chicken on the pan.

  • 5

    Drizzle the remaining orange marinade over the vegetables for an extra citrusy kick.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

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

Sheet Pan Orange Chicken and Roasted Vegetables

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

Sheet Pan Orange Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Orange Chicken and Roasted Vegetables

Delight in a vibrant sheet pan dinner featuring tender orange-glazed chicken paired with a medley of roasted vegetables. The citrusy sauce adds a bright, tangy kick that perfectly complements the savory chicken and caramelized veggies, making for a balanced and satisfying meal.

NUTRITION

400kcal
Protein
34.3g
Fat
18.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Fresh Orange Juice

1 cup Mixed Vegetables (Broccoli, Red Bell Pepper, Carrots)

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Ginger

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together the fresh orange juice, minced garlic, ginger, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast on the sheet pan and pour half of the orange marinade over it, ensuring it's well-coated.

  • 4

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper, and spread them around the chicken on the pan.

  • 5

    Drizzle the remaining orange marinade over the vegetables for an extra citrusy kick.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

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