Sheet Pan Roasted Chicken and Colorful Vegetables

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

Sheet Pan Roasted Chicken and Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Colorful Vegetables

Savor this vibrant sheet pan meal featuring juicy roasted chicken breast paired with a medley of crisp bell pepper, tender broccoli, sweet cherry tomatoes, and a hint of red onion. Enhanced with a drizzle of olive oil and seasoned with salt, pepper, and fresh herbs, this dish offers an appealing mix of textures and flavors perfect for a balanced dinner.

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NUTRITION

374kcal
Protein
47.7g
Fat
10g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper (Mixed Color)

1 cup Broccoli

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare a sheet pan by lining it with parchment paper or lightly greasing it.

  • 3

    Cut the bell pepper into strips, chop broccoli into bite-sized florets, halve the cherry tomatoes, and slice the red onion.

  • 4

    Place the chicken breast and all vegetables on the sheet pan.

  • 5

    Drizzle olive oil evenly over the chicken and vegetables, then season with salt, pepper, garlic powder, and rosemary to taste.

  • 6

    Toss the vegetables gently to coat them in the oil and seasonings, ensuring even distribution.

  • 7

    Place the pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight char edges.

  • 8

    Remove the pan from the oven and let it rest for a few minutes before serving.

Sheet Pan Roasted Chicken and Colorful Vegetables

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

Sheet Pan Roasted Chicken and Colorful Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Colorful Vegetables

Savor this vibrant sheet pan meal featuring juicy roasted chicken breast paired with a medley of crisp bell pepper, tender broccoli, sweet cherry tomatoes, and a hint of red onion. Enhanced with a drizzle of olive oil and seasoned with salt, pepper, and fresh herbs, this dish offers an appealing mix of textures and flavors perfect for a balanced dinner.

NUTRITION

374kcal
Protein
47.7g
Fat
10g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Bell Pepper (Mixed Color)

1 cup Broccoli

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Rosemary)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare a sheet pan by lining it with parchment paper or lightly greasing it.

  • 3

    Cut the bell pepper into strips, chop broccoli into bite-sized florets, halve the cherry tomatoes, and slice the red onion.

  • 4

    Place the chicken breast and all vegetables on the sheet pan.

  • 5

    Drizzle olive oil evenly over the chicken and vegetables, then season with salt, pepper, garlic powder, and rosemary to taste.

  • 6

    Toss the vegetables gently to coat them in the oil and seasonings, ensuring even distribution.

  • 7

    Place the pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight char edges.

  • 8

    Remove the pan from the oven and let it rest for a few minutes before serving.