Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

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

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant, nutrient-packed meal featuring tender herb-roasted chicken paired with a colorful medley of bell peppers, zucchini, and red onion, all roasted to perfection on a single sheet pan. This dish brings a delightful balance of savory protein and fresh, crisp vegetables in a simple, easy-to-make recipe.

Try 7 days free, then $12.99 / mo.

NUTRITION

364kcal
Protein
37.7g
Fat
18.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

0.5 cup Red Bell Pepper (75g)

0.5 cup Zucchini (90g)

0.25 cup Red Onion (40g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized pieces if desired, or leave whole for a thicker roast.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Place the chicken and vegetables onto the sheet pan. Drizzle with olive oil and sprinkle with mixed fresh herbs, salt, and black pepper.

  • 5

    Toss everything gently so the ingredients are evenly coated with the oil and seasonings.

  • 6

    Spread the ingredients in a single layer ensuring proper roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, checking for chicken doneness (internal temperature should reach 165°F) and vegetables tender with slight caramelization.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

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

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant, nutrient-packed meal featuring tender herb-roasted chicken paired with a colorful medley of bell peppers, zucchini, and red onion, all roasted to perfection on a single sheet pan. This dish brings a delightful balance of savory protein and fresh, crisp vegetables in a simple, easy-to-make recipe.

NUTRITION

364kcal
Protein
37.7g
Fat
18.7g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

0.5 cup Red Bell Pepper (75g)

0.5 cup Zucchini (90g)

0.25 cup Red Onion (40g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into evenly sized pieces if desired, or leave whole for a thicker roast.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Place the chicken and vegetables onto the sheet pan. Drizzle with olive oil and sprinkle with mixed fresh herbs, salt, and black pepper.

  • 5

    Toss everything gently so the ingredients are evenly coated with the oil and seasonings.

  • 6

    Spread the ingredients in a single layer ensuring proper roasting.

  • 7

    Roast in the preheated oven for 20-25 minutes, checking for chicken doneness (internal temperature should reach 165°F) and vegetables tender with slight caramelization.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.