Crispy Baked Chicken with Roasted Vegetables

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

Crispy Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Vegetables

Oven-roasted chicken breast coated in savory spices served alongside a vibrant medley of caramelized sweet potatoes, broccoli, and bell peppers.

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NUTRITION

519kcal
Protein
49.1g
Fat
20g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into florets and slice the bell pepper into bite-sized pieces.

  • 3

    Place the chicken breast on one side of the prepared baking sheet and arrange the vegetables on the remaining space in a single layer.

  • 4

    Drizzle the olive oil over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

  • 6

    Sprinkle the spice blend evenly over the chicken and vegetables, tossing the veggies and rubbing the spices into the chicken to coat thoroughly.

  • 7

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

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve with the roasted vegetables.

Crispy Baked Chicken with Roasted Vegetables

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

Crispy Baked Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken with Roasted Vegetables

Oven-roasted chicken breast coated in savory spices served alongside a vibrant medley of caramelized sweet potatoes, broccoli, and bell peppers.

NUTRITION

519kcal
Protein
49.1g
Fat
20g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into florets and slice the bell pepper into bite-sized pieces.

  • 3

    Place the chicken breast on one side of the prepared baking sheet and arrange the vegetables on the remaining space in a single layer.

  • 4

    Drizzle the olive oil over the chicken and vegetables, ensuring everything is lightly coated.

  • 5

    In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

  • 6

    Sprinkle the spice blend evenly over the chicken and vegetables, tossing the veggies and rubbing the spices into the chicken to coat thoroughly.

  • 7

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

  • 8

    Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve with the roasted vegetables.