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, nutritious plate featuring succulent herb-roasted chicken paired with a medley of colorful vegetables, lightly tossed in olive oil and fragrant herbs. Perfectly balanced and roasted on a single sheet pan for easy clean-up, this recipe brings together tender chicken, sweet bell pepper, zucchini, carrot, and red onion with a zesty lemon finish.

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NUTRITION

396kcal
Protein
34.4g
Fat
18.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Prepare the vegetables by cutting the red bell pepper into strips, slicing the zucchini into half-moons, peeling and slicing the carrot into sticks, and cutting the red onion into wedges.

  • 3

    Place the chicken breast and the prepared vegetables on the sheet pan.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 5

    Sprinkle fresh rosemary, thyme, and garlic powder evenly over the ingredients. Season with salt and pepper to taste.

  • 6

    Toss the vegetables gently to coat them with the seasonings, ensuring the chicken remains intact.

  • 7

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

  • 8

    Remove from the oven, let 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, nutritious plate featuring succulent herb-roasted chicken paired with a medley of colorful vegetables, lightly tossed in olive oil and fragrant herbs. Perfectly balanced and roasted on a single sheet pan for easy clean-up, this recipe brings together tender chicken, sweet bell pepper, zucchini, carrot, and red onion with a zesty lemon finish.

NUTRITION

396kcal
Protein
34.4g
Fat
18.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Prepare the vegetables by cutting the red bell pepper into strips, slicing the zucchini into half-moons, peeling and slicing the carrot into sticks, and cutting the red onion into wedges.

  • 3

    Place the chicken breast and the prepared vegetables on the sheet pan.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 5

    Sprinkle fresh rosemary, thyme, and garlic powder evenly over the ingredients. Season with salt and pepper to taste.

  • 6

    Toss the vegetables gently to coat them with the seasonings, ensuring the chicken remains intact.

  • 7

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

  • 8

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