Name: Sheet Pan Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup zucchini; 1 cup red bell pepper; 1 cup cremini mushrooms; 0.5 cup red onion; 0.5 cup cherry tomatoes; 1 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 with 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 with Roasted Vegetables

Oven-roasted chicken breast tossed with vibrant zucchini and peppers in a savory herb-infused oil for a simple, nutrient-dense dinner.

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NUTRITION

Protein

55.9g

Fat

21.1g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

1 cup cremini mushrooms

0.5 cup red onion

0.5 cup cherry tomatoes

1 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 sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch bite-sized pieces and slice the zucchini, red peppers, mushrooms, and red onion into uniform chunks.
3
Place the chicken and all vegetables, including the whole cherry tomatoes, 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 thoroughly with your hands or tongs to ensure an even coating of oil and spices, then spread into a single layer.
6
Roast in the center of the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let rest for 2-3 minutes before serving to allow the juices to redistribute.