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, one-pan meal featuring juicy, herb-infused chicken breast paired with a colorful medley of bell peppers, zucchini, and red onion. This dish is roasted to perfection, ensuring tender meat and crisp vegetables steeped in aromatic herbs and a drizzle of olive oil.

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NUTRITION

447kcal
Protein
49.4g
Fat
15.6g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1 small Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast along with chopped red bell pepper, yellow bell pepper, sliced zucchini, and red onion. For the vegetables, aim for roughly equal size pieces to ensure even roasting.

  • 3

    Drizzle the olive oil over the chicken and vegetables.

  • 4

    Sprinkle the fresh chopped herbs, a squeeze of lemon juice, salt, and pepper evenly over everything.

  • 5

    Toss the vegetables lightly to coat them in the oil and herbs while keeping the chicken intact.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven and let the dish rest for a few 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, one-pan meal featuring juicy, herb-infused chicken breast paired with a colorful medley of bell peppers, zucchini, and red onion. This dish is roasted to perfection, ensuring tender meat and crisp vegetables steeped in aromatic herbs and a drizzle of olive oil.

NUTRITION

447kcal
Protein
49.4g
Fat
15.6g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1 small Red Onion

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, arrange the chicken breast along with chopped red bell pepper, yellow bell pepper, sliced zucchini, and red onion. For the vegetables, aim for roughly equal size pieces to ensure even roasting.

  • 3

    Drizzle the olive oil over the chicken and vegetables.

  • 4

    Sprinkle the fresh chopped herbs, a squeeze of lemon juice, salt, and pepper evenly over everything.

  • 5

    Toss the vegetables lightly to coat them in the oil and herbs while keeping the chicken intact.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving.