Sheet Pan Orange Chicken and Roasted Vegetables

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

Sheet Pan Orange Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Orange Chicken and Roasted Vegetables

A vibrant, one-pan meal featuring succulent orange-glazed chicken nestled among a medley of roasted bell peppers, broccoli, and carrots. This dish balances sweet citrus notes with savory herbs and spices, delivering a satisfying and nutrient-packed dinner that is as visually appealing as it is delicious.

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NUTRITION

391kcal
Protein
43.3g
Fat
8.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Orange (131g)

1 medium Red Bell Pepper (119g)

1 cup Broccoli Florets (91g)

1 medium Carrot (61g)

1 teaspoon Olive Oil (4.5g)

2 cloves Garlic

1 teaspoon Fresh Ginger

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the juice and zest of the orange, minced garlic, grated ginger, salt, and pepper. Add the olive oil and stir to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped red bell pepper, broccoli florets, and sliced carrot around the chicken.

  • 4

    Drizzle half of the orange marinade over the chicken, making sure it's well-coated, then drizzle the remaining marinade over the vegetables.

  • 5

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

  • 6

    Remove from oven and let rest for a few minutes before serving. Enjoy your balanced, flavorful, and nutrient-packed meal!

Sheet Pan Orange Chicken and Roasted Vegetables

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

Sheet Pan Orange Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Orange Chicken and Roasted Vegetables

A vibrant, one-pan meal featuring succulent orange-glazed chicken nestled among a medley of roasted bell peppers, broccoli, and carrots. This dish balances sweet citrus notes with savory herbs and spices, delivering a satisfying and nutrient-packed dinner that is as visually appealing as it is delicious.

NUTRITION

391kcal
Protein
43.3g
Fat
8.9g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Orange (131g)

1 medium Red Bell Pepper (119g)

1 cup Broccoli Florets (91g)

1 medium Carrot (61g)

1 teaspoon Olive Oil (4.5g)

2 cloves Garlic

1 teaspoon Fresh Ginger

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the juice and zest of the orange, minced garlic, grated ginger, salt, and pepper. Add the olive oil and stir to create a marinade.

  • 3

    Place the chicken breast in the center of the sheet pan. Arrange the chopped red bell pepper, broccoli florets, and sliced carrot around the chicken.

  • 4

    Drizzle half of the orange marinade over the chicken, making sure it's well-coated, then drizzle the remaining marinade over the vegetables.

  • 5

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

  • 6

    Remove from oven and let rest for a few minutes before serving. Enjoy your balanced, flavorful, and nutrient-packed meal!