Name: Sheet Pan Roasted Chicken with Bell Peppers and Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (170g); 1 medium Red Bell Pepper (119g); 1/2 medium Yellow Onion (55g); 2 tsp Olive Oil (9.2g total); 1 Garlic Clove (3g); 1 tsp Dried Oregano; 1 tsp Dried Thyme; Salt and Pepper to taste

Sheet Pan Roasted Chicken with 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 Roasted Chicken with Bell Peppers and Onions

Enjoy a simple and flavorful sheet pan meal featuring tender roasted chicken breast combined with vibrant bell peppers and sweet onions. This dish is seasoned with olive oil, garlic, and a blend of herbs for a perfectly balanced, nutrient-packed meal.

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NUTRITION

Protein

37.2g

Fat

9.2g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1/2 medium Yellow Onion (55g)

2 tsp Olive Oil (9.2g total)

1 Garlic Clove (3g)

1 tsp Dried Oregano

1 tsp Dried Thyme

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
Slice the red bell pepper and yellow onion into strips. Mince the garlic clove.
3
Place the 6 oz chicken breast on the sheet pan and surround it with the bell pepper and onion slices.
4
Drizzle the olive oil over the chicken and vegetables. Sprinkle the minced garlic, dried oregano, dried thyme, salt, and pepper evenly over the top.
5
Toss the vegetables lightly to coat them in the seasoning and oil.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
7
Remove from the oven, let rest for a few minutes, then serve hot.