YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken and Roasted Eggs
Tender chicken breast and vibrant vegetables roasted on a single pan until caramelized, finished with eggs cracked directly onto the tray for a silky, protein-packed finish.
INGREDIENTS
4 oz Chicken breast
2 large Eggs
1 cup Bell pepper
0.5 cup Red onion
1 cup Zucchini
1 tbsp Olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Place the cubed chicken breast, sliced bell peppers, red onion, and zucchini onto the sheet pan.
Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.
Toss everything together until evenly coated, then spread into a single layer.
Roast in the oven for 15 minutes or until the chicken is cooked through and the vegetables are tender.
Use a spoon to clear two small spaces on the pan and carefully crack an egg into each well.
Return the pan to the oven for 5 to 7 minutes until the egg whites are opaque and the yolks are still slightly runny.