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 small sweet potato; 1 medium zucchini; 1 medium red bell pepper; 0.5 medium red onion; 0.75 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

Tender chicken breast and sweet potatoes roasted on a single pan with vibrant zucchini and peppers, finished with a fragrant herb-infused oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.6g

Fat

17.3g

Carbs

47.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 small sweet potato

1 medium zucchini

1 medium red bell pepper

0.5 medium red onion

0.75 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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the chicken breast, sweet potato, zucchini, bell pepper, and red onion into uniform 1-inch pieces to ensure even cooking.
3
Place the chopped chicken and all the vegetables onto the prepared sheet pan.
4
Drizzle the extra virgin olive oil over the ingredients and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
5
Toss everything together with your hands or tongs until the chicken and vegetables are thoroughly coated in oil and spices.
6
Spread the mixture into a single layer, making sure the pan isn't overcrowded so the vegetables roast rather than steam.
7
Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.