Sheet Pan Herb-Roasted Chicken with Garden 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 Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Garden Vegetables

A vibrant, one-pan meal featuring tender herb-roasted chicken paired with a colorful medley of garden vegetables and a hint of sweet potato. This dish is perfectly balanced to deliver a satisfying and nutritious experience, with the savory aroma of fresh garlic and herbs elevating every bite.

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NUTRITION

343kcal
Protein
38.6g
Fat
9.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1/2 medium Sweet Potato (60g)

1/3 cup chopped Red Bell Pepper (50g)

1/3 cup sliced Zucchini (50g)

1/3 cup sliced Red Onion (40g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic (6g)

1 tablespoon Fresh Herbs (chopped)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with diced sweet potato, red bell pepper, zucchini, and red onion.

  • 3

    Drizzle olive oil over the chicken and vegetables. Add minced garlic and chopped fresh herbs, then season with salt and pepper to taste. Toss gently to ensure even coating.

  • 4

    Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Flip the chicken halfway through to promote even browning.

  • 5

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

Sheet Pan Herb-Roasted Chicken with Garden 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 Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Garden Vegetables

A vibrant, one-pan meal featuring tender herb-roasted chicken paired with a colorful medley of garden vegetables and a hint of sweet potato. This dish is perfectly balanced to deliver a satisfying and nutritious experience, with the savory aroma of fresh garlic and herbs elevating every bite.

NUTRITION

343kcal
Protein
38.6g
Fat
9.1g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1/2 medium Sweet Potato (60g)

1/3 cup chopped Red Bell Pepper (50g)

1/3 cup sliced Zucchini (50g)

1/3 cup sliced Red Onion (40g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic (6g)

1 tablespoon Fresh Herbs (chopped)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with diced sweet potato, red bell pepper, zucchini, and red onion.

  • 3

    Drizzle olive oil over the chicken and vegetables. Add minced garlic and chopped fresh herbs, then season with salt and pepper to taste. Toss gently to ensure even coating.

  • 4

    Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Flip the chicken halfway through to promote even browning.

  • 5

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