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, beautifully roasted medley featuring tender herb-infused chicken breast paired with crisp, colorful vegetables. This dish is perfectly balanced in flavor and nutrition, delivering juicy chicken, sweet bell pepper, zucchini, red onion, and carrot with a simple drizzle of olive oil and aromatic herbs.

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NUTRITION

310kcal
Protein
40.3g
Fat
9.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1/2 medium Carrot

1.5 tsp Olive Oil

Herbs & Spices (Rosemary, Thyme, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the 5 oz chicken breast and scatter the sliced vegetables: red bell pepper, zucchini, red onion, and carrot.

  • 3

    Drizzle 1.5 teaspoons of olive oil evenly over the chicken and vegetables.

  • 4

    Season generously with a mix of rosemary, thyme, salt, and pepper, ensuring all pieces are lightly coated.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from oven, let rest for a couple of minutes, then serve warm.

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, beautifully roasted medley featuring tender herb-infused chicken breast paired with crisp, colorful vegetables. This dish is perfectly balanced in flavor and nutrition, delivering juicy chicken, sweet bell pepper, zucchini, red onion, and carrot with a simple drizzle of olive oil and aromatic herbs.

NUTRITION

310kcal
Protein
40.3g
Fat
9.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1/2 medium Carrot

1.5 tsp Olive Oil

Herbs & Spices (Rosemary, Thyme, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the 5 oz chicken breast and scatter the sliced vegetables: red bell pepper, zucchini, red onion, and carrot.

  • 3

    Drizzle 1.5 teaspoons of olive oil evenly over the chicken and vegetables.

  • 4

    Season generously with a mix of rosemary, thyme, salt, and pepper, ensuring all pieces are lightly coated.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from oven, let rest for a couple of minutes, then serve warm.