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 and wholesome dinner featuring succulent herb-roasted chicken paired with a medley of colorful vegetables. The aromatic blend of herbs and the natural sweetness of the veggies create a balanced, satisfying meal that's as pleasing to the eye as it is to the palate.

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NUTRITION

343kcal
Protein
47.2g
Fat
10.2g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, yellow squash, red onion, and zucchini into bite-sized pieces. Place them in a large bowl.

  • 3

    Drizzle the olive oil over the vegetables, add minced garlic and mixed fresh herbs, and season with salt and pepper. Toss well to combine.

  • 4

    Place the chicken breast on the sheet pan. Rub a little olive oil on the chicken and season with salt, pepper, and a pinch of the fresh herbs.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving.

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 and wholesome dinner featuring succulent herb-roasted chicken paired with a medley of colorful vegetables. The aromatic blend of herbs and the natural sweetness of the veggies create a balanced, satisfying meal that's as pleasing to the eye as it is to the palate.

NUTRITION

343kcal
Protein
47.2g
Fat
10.2g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 medium Zucchini

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, yellow squash, red onion, and zucchini into bite-sized pieces. Place them in a large bowl.

  • 3

    Drizzle the olive oil over the vegetables, add minced garlic and mixed fresh herbs, and season with salt and pepper. Toss well to combine.

  • 4

    Place the chicken breast on the sheet pan. Rub a little olive oil on the chicken and season with salt, pepper, and a pinch of the fresh herbs.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving.