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 red potato; 1.5 cups broccoli florets; 0.5 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

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

Roasted chicken breast and red potatoes tossed with charred broccoli florets, seasoned with a smoky spice blend that brings a savory depth to every bite.

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NUTRITION

Protein

51.5g

Fat

12.8g

Carbs

42.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 small red potato

1.5 cups broccoli florets

0.5 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

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into 1-inch cubes and dice the red potato into 1/2-inch pieces to ensure even cooking.
3
Cut the broccoli into bite-sized florets, keeping the stems thin so they soften properly.
4
In a large mixing bowl, combine the chicken, potatoes, and broccoli, then drizzle with extra virgin olive oil.
5
Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the mixture and toss thoroughly to coat every piece.
6
Spread the ingredients in a single layer on the prepared sheet pan, making sure not to overcrowd the pan so the vegetables roast rather than steam.
7
Roast in the oven for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are golden and tender.