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 medley of tender herb-roasted chicken paired with an array of colorful vegetables. The savory chicken is marinated with fresh herbs and garlic, then roasted alongside sweet bell peppers, zucchini, and red onion on a single sheet pan for a wholesome, easy-to-make meal that bursts with flavor and nutrition.

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NUTRITION

382kcal
Protein
42.6g
Fat
10.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

2 tbsp Fresh Herbs (rosemary & thyme, 6g)

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PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by cutting the red and yellow bell peppers into strips, slicing the zucchini into rounds, and cutting the red onion into wedges.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with olive oil and rub with minced garlic and chopped fresh herbs (rosemary and thyme). Season lightly with salt and pepper.

  • 4

    Toss the prepared vegetables with a little extra olive oil, salt, and pepper, and arrange them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm.

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 medley of tender herb-roasted chicken paired with an array of colorful vegetables. The savory chicken is marinated with fresh herbs and garlic, then roasted alongside sweet bell peppers, zucchini, and red onion on a single sheet pan for a wholesome, easy-to-make meal that bursts with flavor and nutrition.

NUTRITION

382kcal
Protein
42.6g
Fat
10.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 tsp Olive Oil (5g)

1 clove Garlic (3g)

2 tbsp Fresh Herbs (rosemary & thyme, 6g)

PREPARATION

  • 1

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

  • 2

    Prepare the vegetables by cutting the red and yellow bell peppers into strips, slicing the zucchini into rounds, and cutting the red onion into wedges.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with olive oil and rub with minced garlic and chopped fresh herbs (rosemary and thyme). Season lightly with salt and pepper.

  • 4

    Toss the prepared vegetables with a little extra olive oil, salt, and pepper, and arrange them around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm.