Name: Sheet Pan Chicken with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1.5 cup Bell peppers; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 0.5 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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 Peppers

Tender chicken breast roasted on a sheet pan with vibrant bell peppers and red onions, seasoned with smoky paprika for a charred and savory finish.

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NUTRITION

Protein

51.6g

Fat

19.9g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Bell peppers

0.5 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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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
Slice the chicken breast into even 1-inch strips and slice the bell peppers and red onion into similar sized strips.
3
Place the chicken and vegetables onto the prepared sheet pan and drizzle with the extra virgin olive oil.
4
Sprinkle the smoked paprika, garlic powder, sea salt, and black pepper over the ingredients and toss thoroughly to coat every piece.
5
Spread the mixture into a single layer, ensuring the chicken and vegetables are not overcrowded to allow for proper roasting.
6
Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the peppers are slightly charred.
7
Remove from the oven and garnish with freshly chopped parsley before serving warm.