Kimchi Sheet Pan Chicken with Roasted Vegetables

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

Kimchi Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Kimchi Sheet Pan Chicken with Roasted Vegetables

Enjoy a dynamic meal featuring tender chicken infused with the bold tang of kimchi, paired with perfectly roasted broccoli and carrots. Finished with a drizzle of olive oil and a side of quinoa, this dish delivers a balanced mix of flavors and textures that is both energizing and satisfying.

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NUTRITION

356kcal
Protein
44.1g
Fat
10.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (~91g)

1 medium Carrot (~61g)

1/2 cup Kimchi (~75g)

1 tsp Extra Virgin Olive Oil (~5g)

1/4 cup Cooked Quinoa (~43g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Arrange the chicken breast, broccoli, and carrot on a sheet pan. Pat the chicken dry for better browning.

  • 3

    Drizzle the chicken and vegetables with extra virgin olive oil and season lightly with salt and pepper if desired.

  • 4

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

  • 5

    In the final 5 minutes of roasting, add the kimchi to the pan allowing its flavors to gently warm.

  • 6

    Warm the cooked quinoa separately if needed, then serve it alongside the roasted chicken and vegetables.

  • 7

    Plate the dish by layering the quinoa, topping with roasted chicken and vegetables, and adding a spoonful of kimchi on top for an extra burst of flavor. Enjoy!

Kimchi Sheet Pan Chicken with Roasted Vegetables

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

Kimchi Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Kimchi Sheet Pan Chicken with Roasted Vegetables

Enjoy a dynamic meal featuring tender chicken infused with the bold tang of kimchi, paired with perfectly roasted broccoli and carrots. Finished with a drizzle of olive oil and a side of quinoa, this dish delivers a balanced mix of flavors and textures that is both energizing and satisfying.

NUTRITION

356kcal
Protein
44.1g
Fat
10.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup Broccoli (~91g)

1 medium Carrot (~61g)

1/2 cup Kimchi (~75g)

1 tsp Extra Virgin Olive Oil (~5g)

1/4 cup Cooked Quinoa (~43g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Arrange the chicken breast, broccoli, and carrot on a sheet pan. Pat the chicken dry for better browning.

  • 3

    Drizzle the chicken and vegetables with extra virgin olive oil and season lightly with salt and pepper if desired.

  • 4

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

  • 5

    In the final 5 minutes of roasting, add the kimchi to the pan allowing its flavors to gently warm.

  • 6

    Warm the cooked quinoa separately if needed, then serve it alongside the roasted chicken and vegetables.

  • 7

    Plate the dish by layering the quinoa, topping with roasted chicken and vegetables, and adding a spoonful of kimchi on top for an extra burst of flavor. Enjoy!