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 this vibrant, one-pan dinner featuring succulent herb-roasted chicken breast paired with a colorful medley of vegetables including sweet potato, bell pepper, zucchini, red onion, and carrot. The dish brings together fresh herbs and a drizzle of olive oil, creating a perfect balance of flavors and textures for a healthy, satisfying meal.

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NUTRITION

352kcal
Protein
37.5g
Fat
6.8g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 small Sweet Potato (100g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Zucchini (80g)

1/4 medium Red Onion (25g)

1 small Carrot (50g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Mixed Fresh Herbs (4g)

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

    Cut the sweet potato into 1/2-inch cubes, slice the red bell pepper into strips, chop the zucchini into rounds, slice the red onion into wedges, and cut the carrot into sticks.

  • 3

    Place the chicken breast and all the vegetables on the sheet pan. Drizzle with olive oil and sprinkle with the mixed fresh herbs, salt, and pepper.

  • 4

    Toss the vegetables gently to coat evenly with the oil and herbs, ensuring the chicken remains seasoned.

  • 5

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

  • 6

    Remove from the oven, let it rest for a few minutes, and then serve hot.

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 this vibrant, one-pan dinner featuring succulent herb-roasted chicken breast paired with a colorful medley of vegetables including sweet potato, bell pepper, zucchini, red onion, and carrot. The dish brings together fresh herbs and a drizzle of olive oil, creating a perfect balance of flavors and textures for a healthy, satisfying meal.

NUTRITION

352kcal
Protein
37.5g
Fat
6.8g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 small Sweet Potato (100g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Zucchini (80g)

1/4 medium Red Onion (25g)

1 small Carrot (50g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Mixed Fresh Herbs (4g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into 1/2-inch cubes, slice the red bell pepper into strips, chop the zucchini into rounds, slice the red onion into wedges, and cut the carrot into sticks.

  • 3

    Place the chicken breast and all the vegetables on the sheet pan. Drizzle with olive oil and sprinkle with the mixed fresh herbs, salt, and pepper.

  • 4

    Toss the vegetables gently to coat evenly with the oil and herbs, ensuring the chicken remains seasoned.

  • 5

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

  • 6

    Remove from the oven, let it rest for a few minutes, and then serve hot.