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 roasted chicken breast paired with a colorful selection of bell peppers, zucchini, and red onion. Infused with a fragrant blend of herbs and a drizzle of olive oil, this dish is as visually appealing as it is nourishing, offering balanced flavors and textures perfect for a wholesome meal.

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NUTRITION

331kcal
Protein
35.3g
Fat
9.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (Skinless, Boneless)

1 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces if desired, or leave whole for a thicker roast.

  • 3

    Chop the red bell pepper into strips, slice the yellow bell pepper, dice the zucchini, and thinly slice the red onion.

  • 4

    Place the chicken and vegetables on the prepared sheet pan.

  • 5

    Drizzle the olive oil over the chicken and vegetables. Sprinkle with mixed dried herbs, garlic powder, salt, and black pepper.

  • 6

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

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have softened and begun to brown at the edges.

  • 8

    Remove from the oven and let 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

Savor a vibrant medley of roasted chicken breast paired with a colorful selection of bell peppers, zucchini, and red onion. Infused with a fragrant blend of herbs and a drizzle of olive oil, this dish is as visually appealing as it is nourishing, offering balanced flavors and textures perfect for a wholesome meal.

NUTRITION

331kcal
Protein
35.3g
Fat
9.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (Skinless, Boneless)

1 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces if desired, or leave whole for a thicker roast.

  • 3

    Chop the red bell pepper into strips, slice the yellow bell pepper, dice the zucchini, and thinly slice the red onion.

  • 4

    Place the chicken and vegetables on the prepared sheet pan.

  • 5

    Drizzle the olive oil over the chicken and vegetables. Sprinkle with mixed dried herbs, garlic powder, salt, and black pepper.

  • 6

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

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables have softened and begun to brown at the edges.

  • 8

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