Sheet Pan Herb-Roasted Chicken and 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 and Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables

Enjoy a vibrant medley of colorful vegetables paired with tender herb-roasted chicken, all cooked together on a single sheet pan for an effortless and nutritious meal that delights both the eyes and the palate.

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NUTRITION

389kcal
Protein
38.3g
Fat
18.8g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 small Red Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 3

    Place all the chopped vegetables in a large bowl and drizzle with the extra virgin olive oil. Add minced garlic, fresh rosemary, fresh thyme, salt, and pepper, tossing gently to combine.

  • 4

    Place the 4 oz chicken breast on the sheet pan. Season it lightly with salt and pepper.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

  • 7

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

Sheet Pan Herb-Roasted Chicken and 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 and Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables

Enjoy a vibrant medley of colorful vegetables paired with tender herb-roasted chicken, all cooked together on a single sheet pan for an effortless and nutritious meal that delights both the eyes and the palate.

NUTRITION

389kcal
Protein
38.3g
Fat
18.8g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 small Red Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 3

    Place all the chopped vegetables in a large bowl and drizzle with the extra virgin olive oil. Add minced garlic, fresh rosemary, fresh thyme, salt, and pepper, tossing gently to combine.

  • 4

    Place the 4 oz chicken breast on the sheet pan. Season it lightly with salt and pepper.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

  • 7

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