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 the simplicity and robust flavors of this sheet pan roasted chicken dish. Tender, marinated chicken breast rests alongside a medley of crisp vegetables, all roasted to perfection with a golden finish. This balanced meal offers a delightful mix of succulent protein and vibrant vegetable textures, perfect for a nourishing dinner.

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NUTRITION

356kcal
Protein
48.0g
Fat
10.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 cup Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

1 tsp Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone baking mat.

  • 2

    In a small bowl, combine olive oil, minced garlic, rosemary, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the marinade on both sides.

  • 4

    Chop the broccoli into bite-sized florets, slice the carrot into rounds, and cut the red bell pepper into strips.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle any remaining marinade over the vegetables and lightly toss to coat.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken, if desired, and serve the roasted chicken alongside the colorful 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 the simplicity and robust flavors of this sheet pan roasted chicken dish. Tender, marinated chicken breast rests alongside a medley of crisp vegetables, all roasted to perfection with a golden finish. This balanced meal offers a delightful mix of succulent protein and vibrant vegetable textures, perfect for a nourishing dinner.

NUTRITION

356kcal
Protein
48.0g
Fat
10.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Broccoli (91g)

1 medium Carrot (61g)

1/2 cup Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

1 tsp Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone baking mat.

  • 2

    In a small bowl, combine olive oil, minced garlic, rosemary, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush generously with the marinade on both sides.

  • 4

    Chop the broccoli into bite-sized florets, slice the carrot into rounds, and cut the red bell pepper into strips.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle any remaining marinade over the vegetables and lightly toss to coat.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken, if desired, and serve the roasted chicken alongside the colorful roasted vegetables.