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 a colorful medley of tender herb-infused chicken paired with a vibrant array of roasted vegetables. This sheet pan meal is perfectly seasoned with aromatic garlic and fresh herbs, delivering a balanced dish that's as nutritious as it is pleasing to the palate.

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NUTRITION

360kcal
Protein
33.8g
Fat
17.9g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Black 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 chicken breast into even pieces if desired, and chop the red bell pepper, zucchini, and red onion into bite-sized chunks.

  • 3

    Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and scatter minced garlic over the top.

  • 4

    Sprinkle the fresh chopped herbs, salt, and black pepper evenly over the ingredients.

  • 5

    Gently toss the chicken and vegetables to ensure they are well coated with the oil and seasonings.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from the oven, let rest briefly, and 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 a colorful medley of tender herb-infused chicken paired with a vibrant array of roasted vegetables. This sheet pan meal is perfectly seasoned with aromatic garlic and fresh herbs, delivering a balanced dish that's as nutritious as it is pleasing to the palate.

NUTRITION

360kcal
Protein
33.8g
Fat
17.9g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 small Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even pieces if desired, and chop the red bell pepper, zucchini, and red onion into bite-sized chunks.

  • 3

    Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and scatter minced garlic over the top.

  • 4

    Sprinkle the fresh chopped herbs, salt, and black pepper evenly over the ingredients.

  • 5

    Gently toss the chicken and vegetables to ensure they are well coated with the oil and seasonings.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from the oven, let rest briefly, and serve warm.