Name: Chicken and Roasted Vegetable Meal Prep
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Broccoli florets; 0.5 medium Bell pepper; 0.5 medium Zucchini; 0.5 medium Sweet potato; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Meal Prep

Sheet-pan roasted chicken breast and vibrant garden vegetables seasoned with aromatic herbs for a savory and satisfying meal prep lunch.

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NUTRITION

Protein

49.2g

Fat

21.2g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 medium Bell pepper

0.5 medium Zucchini

0.5 medium Sweet potato

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
2
Dice the chicken breast, sweet potato, bell pepper, and zucchini into uniform 1-inch pieces to ensure they cook at the same rate.
3
Place the chicken and all vegetables onto the prepared sheet pan in a single layer.
4
Drizzle the extra virgin olive oil over the chicken and vegetables.
5
Sprinkle the sea salt, black pepper, garlic powder, and dried oregano evenly over the ingredients.
6
Toss everything together with your hands or a spatula until the chicken and vegetables are thoroughly coated in the oil and spices.
7
Roast in the oven for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
8
Allow the meal to cool slightly before transferring it to a glass meal prep container for the week.