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

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of vegetables, all cooked to perfection on a single sheet pan. This dish offers a blend of tender chicken, crisp bell peppers, zucchini, red onions, and carrots lightly drizzled with olive oil and sprinkled with fresh herbs for a satisfying, balanced meal.

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NUTRITION

316kcal
Protein
37.9g
Fat
8.9g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Red Onion

1/2 cup sliced Carrot

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Arrange the red bell pepper, zucchini, red onion, and carrot around the chicken in a single layer.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Sprinkle the fresh herbs, salt, and pepper over the entire dish.

  • 6

    Toss the vegetables gently to ensure they are evenly coated with oil and seasonings.

  • 7

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    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

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of vegetables, all cooked to perfection on a single sheet pan. This dish offers a blend of tender chicken, crisp bell peppers, zucchini, red onions, and carrots lightly drizzled with olive oil and sprinkled with fresh herbs for a satisfying, balanced meal.

NUTRITION

316kcal
Protein
37.9g
Fat
8.9g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Red Onion

1/2 cup sliced Carrot

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Arrange the red bell pepper, zucchini, red onion, and carrot around the chicken in a single layer.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Sprinkle the fresh herbs, salt, and pepper over the entire dish.

  • 6

    Toss the vegetables gently to ensure they are evenly coated with oil and seasonings.

  • 7

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

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