Name: Simple Sheet Pan Herb-Roasted Chicken and Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup broccoli florets; 1 cup red bell pepper; 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

Simple Sheet Pan Herb-Roasted Chicken and Vegetables

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

YOUR SOLIN GENERATED RECIPE

Simple Sheet Pan Herb-Roasted Chicken and Vegetables

Tender chicken breast and vibrant vegetables roasted on a single sheet pan with aromatic herbs for a savory and effortless meal.

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NUTRITION

Protein

52.2g

Fat

20.0g

Carbs

17.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

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 (200°C) and line a large baking sheet with parchment paper.
2
Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli and bell pepper into uniform portions.
3
Place the chicken, broccoli, and peppers onto the prepared baking sheet.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle with sea salt, black pepper, garlic powder, and dried oregano.
5
Toss the ingredients thoroughly with your hands or tongs to ensure an even coating of oil and spices, then spread them out into a single layer.
6
Bake for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender with slightly browned edges.