Name: Sheet Pan Roasted Chicken and Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup broccoli florets; 1 medium bell pepper; 0.5 medium red onion; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.5 tsp dried oregano

Sheet Pan Roasted Chicken and Rainbow 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 Roasted Chicken and Rainbow Vegetables

Tender chicken breast and vibrant garden vegetables roasted on a single pan with aromatic spices for a savory, caramelized finish that makes meal prep effortless.

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NUTRITION

Protein

57.8g

Fat

20.6g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

0.5 medium red onion

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Slice the chicken breast into even 1-inch cubes and chop the broccoli, bell pepper, and red onion into bite-sized pieces.
3
Place the chicken and vegetables onto the prepared baking sheet.
4
Drizzle with extra virgin olive oil and sprinkle the sea salt, black pepper, garlic powder, smoked paprika, and dried oregano evenly over the top.
5
Toss everything thoroughly with your hands or tongs until well-coated, then spread into a single layer to ensure even roasting.
6
Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed a golden, caramelized exterior.
7
Remove from the oven and let rest for 5 minutes before portioning into meal prep containers.