Name: Sheet Pan Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Sweet potato; 1 cup Broccoli florets; 1 medium Bell pepper; 0.25 medium Red onion; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Sheet Pan Chicken and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables

Oven-roasted chicken breast and vibrant vegetables seasoned with aromatic herbs for a savory and effortless meal prep solution.

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NUTRITION

Protein

49.8g

Fat

13.4g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 medium Bell pepper

0.25 medium Red onion

0.5 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Garlic powder

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
Cut the chicken breast, sweet potato, bell pepper, and red onion into uniform one-inch cubes to ensure they cook evenly.
3
Place the chicken and all vegetables onto the prepared sheet pan, then drizzle with extra virgin olive oil.
4
Sprinkle the dried oregano, garlic powder, sea salt, and black pepper over the ingredients and toss thoroughly to coat.
5
Spread the mixture into a single layer, ensuring no pieces are overlapping so they roast rather than steam.
6
Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
7
Remove from the oven and let rest for 5 minutes before serving or portioning into meal prep containers.