Name: Sheet Pan Salsa Chicken with Roasted Bell Peppers and Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chicken Breast; 1 medium Red Bell Pepper; 0.5 medium Yellow Onion; 0.25 cup Tomato Salsa; 1 tsp Olive Oil; 0.5 tsp Cumin; Salt and Pepper to taste

Sheet Pan Salsa Chicken with Roasted Bell Peppers and Onions

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Salsa Chicken with Roasted Bell Peppers and Onions

Enjoy a vibrant and easy sheet pan meal featuring tender, juicy chicken bathed in zesty salsa, paired with sweet roasted bell peppers and caramelized onions. This colorful dish offers a delightful balance of savory and fresh flavors, perfect for a hassle-free dinner that nourishes and satisfies.

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NUTRITION

Protein

42.3g

Fat

10.1g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Yellow Onion

0.25 cup Tomato Salsa

1 tsp Olive Oil

0.5 tsp Cumin

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a sheet pan, drizzle olive oil and lightly toss sliced red bell pepper and thinly sliced yellow onion. Season with salt, pepper, and cumin.
3
Place the chicken breast (7 oz) on the center of the pan. Spoon the tomato salsa generously over the chicken.
4
Arrange the vegetables around the chicken ensuring even spacing for uniform roasting.
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 with slight char edges.
6
Remove from the oven and let rest for 5 minutes before serving. Enjoy this colorful, nutrient-packed dish as a hearty dinner.