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 cup Broccoli florets; 1 cup Red bell pepper; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 1 tsp Garlic powder; 1 tsp Dried oregano; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Lemon juice

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 colorful vegetables roasted on a single sheet pan with aromatic herbs and a bright, zesty lemon finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.3g

Fat

20.1g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tsp Garlic powder

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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
Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and red onion into uniform sizes.
3
Place the chicken and vegetables directly on the prepared sheet pan.
4
Drizzle with extra virgin olive oil and sprinkle with garlic powder, dried oregano, sea salt, and black pepper.
5
Toss everything together until evenly coated, then spread into a single layer to ensure even roasting.
6
Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
7
Remove from the oven and drizzle with fresh lemon juice before serving to brighten all the flavors.