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 a vibrant, one-pan meal featuring tender herb-roasted chicken paired with a colorful medley of fresh vegetables. Infused with aromatic herbs and a drizzle of olive oil, this dish offers a balanced mix of lean protein and nutrient-packed produce, perfectly suited for a wholesome lunch or dinner.

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NUTRITION

326kcal
Protein
38.8g
Fat
9.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 medium Carrot

0.5 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for even cooking.

  • 3

    Prepare the vegetables: slice the red bell pepper, zucchini, red onion and peel and chop the carrot into sticks.

  • 4

    In a large bowl, combine the vegetables with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper. Toss well to coat evenly.

  • 5

    Place the chicken breast and the seasoned vegetables on a sheet pan in a single layer.

  • 6

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

  • 7

    Serve hot and enjoy a balanced meal of lean protein and colorful 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

Enjoy a vibrant, one-pan meal featuring tender herb-roasted chicken paired with a colorful medley of fresh vegetables. Infused with aromatic herbs and a drizzle of olive oil, this dish offers a balanced mix of lean protein and nutrient-packed produce, perfectly suited for a wholesome lunch or dinner.

NUTRITION

326kcal
Protein
38.8g
Fat
9.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 medium Carrot

0.5 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for even cooking.

  • 3

    Prepare the vegetables: slice the red bell pepper, zucchini, red onion and peel and chop the carrot into sticks.

  • 4

    In a large bowl, combine the vegetables with olive oil, minced garlic, fresh rosemary, fresh thyme, salt, and pepper. Toss well to coat evenly.

  • 5

    Place the chicken breast and the seasoned vegetables on a sheet pan in a single layer.

  • 6

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

  • 7

    Serve hot and enjoy a balanced meal of lean protein and colorful vegetables.