Sheet Pan Chicken and Black Bean Bowl with Crispy Roasted Vegetables

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

Sheet Pan Chicken and Black Bean Bowl with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Black Bean Bowl with Crispy Roasted Vegetables

Enjoy a vibrant bowl featuring tender, juicy chicken breast paired with hearty black beans and a medley of crispy roasted vegetables. This dish is an explosion of colors and textures, with the natural sweetness of roasted bell peppers and zucchini, and a hint of caramelized red onion, all brought together by a light drizzle of olive oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
37.2g
Fat
7.4g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat a sheet pan with olive oil.

  • 3

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and quarter the red onion.

  • 4

    Place the vegetables on the sheet pan. Drizzle with a small amount of olive oil and season with salt and pepper, tossing to coat evenly.

  • 5

    Season the chicken breast with your preferred spices (such as garlic powder, paprika, salt, and pepper) and nestle it in the center of the pan among the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight crisp edges.

  • 7

    In the last 5 minutes, sprinkle the black beans over the pan to warm through.

  • 8

    Remove from the oven, slice the chicken if desired, and serve the chicken and vegetables over a bowl with black beans.

Sheet Pan Chicken and Black Bean Bowl with Crispy Roasted Vegetables

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

Sheet Pan Chicken and Black Bean Bowl with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Black Bean Bowl with Crispy Roasted Vegetables

Enjoy a vibrant bowl featuring tender, juicy chicken breast paired with hearty black beans and a medley of crispy roasted vegetables. This dish is an explosion of colors and textures, with the natural sweetness of roasted bell peppers and zucchini, and a hint of caramelized red onion, all brought together by a light drizzle of olive oil.

NUTRITION

359kcal
Protein
37.2g
Fat
7.4g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Black Beans

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat a sheet pan with olive oil.

  • 3

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and quarter the red onion.

  • 4

    Place the vegetables on the sheet pan. Drizzle with a small amount of olive oil and season with salt and pepper, tossing to coat evenly.

  • 5

    Season the chicken breast with your preferred spices (such as garlic powder, paprika, salt, and pepper) and nestle it in the center of the pan among the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with slight crisp edges.

  • 7

    In the last 5 minutes, sprinkle the black beans over the pan to warm through.

  • 8

    Remove from the oven, slice the chicken if desired, and serve the chicken and vegetables over a bowl with black beans.