Name: Sheet Pan Chicken and Veggie Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tbsp Extra virgin olive oil; 1 cup Red bell pepper; 1 cup Zucchini; 0.5 cup Red onion; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 1 tsp Lemon juice

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 Veggie Bake

Roasted chicken breast and colorful summer vegetables prepared on a single pan with aromatic herbs for a vibrant and effortless meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.6g

Fat

21.4g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Red bell pepper

1 cup Zucchini

0.5 cup Red onion

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven or portable convection cooker to 400°F (200°C) and line a small sheet pan with parchment paper for easy cleanup.
2
Cut the chicken breast into bite-sized 1-inch cubes to ensure even and rapid cooking.
3
Slice the red bell pepper, zucchini, and red onion into uniform pieces.
4
Place the chicken and vegetables on the sheet pan, then drizzle with olive oil and lemon juice.
5
Sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the mixture.
6
Toss everything directly on the pan until well-coated, then spread into a single layer.
7
Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.