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 vibrant medley of tender herb-roasted chicken paired with a colorful array of bell peppers, red onion, zucchini, and aromatic garlic. This sheet pan meal is perfect for a nourishing dinner that perfectly balances nutritious lean protein with the crisp freshness of roasted vegetables, all enhanced by a drizzle of golden olive oil and fragrant herbs.

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NUTRITION

382kcal
Protein
47.1g
Fat
10.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Bell Peppers (sliced)

1/2 medium Red Onion (sliced)

1 medium Zucchini (sliced)

1 teaspoon Olive Oil

1 clove Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Slice the mixed bell peppers, red onion, and zucchini into uniform pieces to ensure even cooking.

  • 3

    Place the chicken breast on the sheet pan and arrange the vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables.

  • 5

    Sprinkle minced garlic, torn fresh rosemary, and thyme leaves over the top, then season with salt and pepper to taste.

  • 6

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

  • 7

    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.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

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 vibrant medley of tender herb-roasted chicken paired with a colorful array of bell peppers, red onion, zucchini, and aromatic garlic. This sheet pan meal is perfect for a nourishing dinner that perfectly balances nutritious lean protein with the crisp freshness of roasted vegetables, all enhanced by a drizzle of golden olive oil and fragrant herbs.

NUTRITION

382kcal
Protein
47.1g
Fat
10.6g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Bell Peppers (sliced)

1/2 medium Red Onion (sliced)

1 medium Zucchini (sliced)

1 teaspoon Olive Oil

1 clove Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Slice the mixed bell peppers, red onion, and zucchini into uniform pieces to ensure even cooking.

  • 3

    Place the chicken breast on the sheet pan and arrange the vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables.

  • 5

    Sprinkle minced garlic, torn fresh rosemary, and thyme leaves over the top, then season with salt and pepper to taste.

  • 6

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

  • 7

    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.

  • 8

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.