Name: Sheet Pan Roasted Vegetables with Baked Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1/2 cup canned chickpeas (rinsed); 1 cup chopped broccoli; 1 medium red bell pepper; 1 medium zucchini; 1/2 small red onion; 1/2 tablespoon olive oil; Salt, Pepper, Dried Thyme to taste

Sheet Pan Roasted Vegetables with Baked Eggs

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 Vegetables with Baked Eggs

A hearty, vibrant sheet pan dish featuring succulent baked eggs nestled among a medley of roasted vegetables and lightly seasoned chickpeas. The dish offers a satisfying balance of flavors, textures, and aromas perfect for any meal time.

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NUTRITION

Protein

33.2g

Fat

25.6g

Carbs

53.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup canned chickpeas (rinsed)

1 cup chopped broccoli

1 medium red bell pepper

1 medium zucchini

1/2 small red onion

1/2 tablespoon olive oil

Salt, Pepper, Dried Thyme to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Chop the broccoli into florets, dice the red bell pepper, slice the zucchini, and cut the red onion into thin wedges.
3
Spread the vegetables and chickpeas evenly on a sheet pan. Drizzle with 1/2 tablespoon olive oil and season with salt, pepper, and a pinch of dried thyme. Toss gently to coat.
4
Roast the vegetables and chickpeas in the oven for 15 minutes, stirring halfway through for even cooking.
5
Remove the sheet pan from the oven. Create three small wells among the vegetables and carefully crack one egg into each well.
6
Return the pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny (or longer if firmer yolks are desired).
7
Remove from the oven, let cool slightly, and serve warm.