Name: Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Yellow Bell Pepper, chopped; 1/2 cup Zucchini, sliced; 1/2 cup Red Onion, sliced; 1/2 cup Carrot, sliced; 1 Tbsp Olive Oil; 1 Tbsp Assorted Fresh Herbs (Rosemary, Thyme); 1 clove Garlic, minced; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a balanced and flavorful meal with tender herb-roasted chicken and a vibrant medley of colorful vegetables, all roasted to perfection on a sheet pan. This dish brings together aromatic herbs, lightly charred veggies, and succulent chicken for a satisfying, nutrient-packed plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.1g

Fat

18.9g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper, chopped

1/2 cup Yellow Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Red Onion, sliced

1/2 cup Carrot, sliced

1 Tbsp Olive Oil

1 Tbsp Assorted Fresh Herbs (Rosemary, Thyme)

1 clove Garlic, minced

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
In a large bowl, combine the olive oil, minced garlic, fresh herbs, salt, and black pepper.
3
Add the chicken breast and all the chopped vegetables to the bowl, tossing to coat evenly in the herb mixture.
4
Arrange the chicken and vegetables in a single layer on the sheet pan, ensuring the chicken pieces are not crowded.
5
Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.
6
Remove from the oven, let cool slightly, and serve warm.