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 tender herb-marinated chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onion. The aromatic blend of garlic, rosemary, and thyme elevates the natural flavors of each ingredient, creating a balanced dish that is as nutritious as it is visually appealing.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
38g
Fat
17.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    Roughly chop the red bell pepper, yellow bell pepper, zucchini, and red onion. Scatter these vegetables around the chicken.

  • 4

    In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme. Drizzle the mixture evenly over the chicken and vegetables.

  • 5

    Season the chicken and vegetables with salt and pepper to taste.

  • 6

    Toss the vegetables gently to ensure they are well coated with the herb oil.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let rest for a couple of 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 tender herb-marinated chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onion. The aromatic blend of garlic, rosemary, and thyme elevates the natural flavors of each ingredient, creating a balanced dish that is as nutritious as it is visually appealing.

NUTRITION

369kcal
Protein
38g
Fat
17.8g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    Roughly chop the red bell pepper, yellow bell pepper, zucchini, and red onion. Scatter these vegetables around the chicken.

  • 4

    In a small bowl, combine the olive oil, minced garlic, chopped rosemary, and thyme. Drizzle the mixture evenly over the chicken and vegetables.

  • 5

    Season the chicken and vegetables with salt and pepper to taste.

  • 6

    Toss the vegetables gently to ensure they are well coated with the herb oil.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let rest for a couple of minutes before serving.