Spicy Sheet Pan Chicken with Roasted Vegetables

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

Spicy Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sheet Pan Chicken with Roasted Vegetables

Enjoy a vibrant and hearty dish featuring juicy chicken breast seasoned with bold spices and paired with a medley of roasted vegetables. The smoky, spicy notes enhance the dish, making each bite irresistible while keeping it clean and balanced.

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NUTRITION

388kcal
Protein
37.5g
Fat
17.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Chili Powder

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

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.

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion.

  • 3

    Place the chicken breast and vegetables on the sheet pan. Drizzle olive oil over everything.

  • 4

    Sprinkle chili powder, smoked paprika, garlic powder, salt, and pepper evenly over the chicken and vegetables.

  • 5

    Toss the vegetables gently to coat them in the oil and spices.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

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

Spicy Sheet Pan Chicken with Roasted Vegetables

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

Spicy Sheet Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sheet Pan Chicken with Roasted Vegetables

Enjoy a vibrant and hearty dish featuring juicy chicken breast seasoned with bold spices and paired with a medley of roasted vegetables. The smoky, spicy notes enhance the dish, making each bite irresistible while keeping it clean and balanced.

NUTRITION

388kcal
Protein
37.5g
Fat
17.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Chili Powder

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion.

  • 3

    Place the chicken breast and vegetables on the sheet pan. Drizzle olive oil over everything.

  • 4

    Sprinkle chili powder, smoked paprika, garlic powder, salt, and pepper evenly over the chicken and vegetables.

  • 5

    Toss the vegetables gently to coat them in the oil and spices.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

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