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 the vibrant flavors of tender herb-roasted chicken paired with an assortment of colorful rainbow vegetables, all roasted to perfection on a single sheet pan. This dish is aromatic with rosemary and thyme, lightly dressed in olive oil, and offers a balanced blend of protein, vitamins, and beautiful, natural sweetness from the vegetables.

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NUTRITION

332kcal
Protein
36.2g
Fat
13g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 half cup Red Bell Pepper

1 half cup Yellow Bell Pepper

1 half cup Zucchini slices

1 quarter cup Red Onion slices

1 half cup Cherry Tomatoes

2 tsp Olive Oil

Herbs and Seasonings to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, cut the zucchini into half-moon slices, and slice the red onion into thin wedges. Halve the cherry tomatoes.

  • 3

    Place the 5 oz chicken breast on the center of the sheet pan. Arrange the prepared vegetables around the chicken ensuring even distribution.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Sprinkle freshly chopped rosemary, thyme, salt, and pepper over everything.

  • 5

    Toss the vegetables gently to coat them with the olive oil and herbs, and lightly press seasonings onto the chicken breast.

  • 6

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

  • 7

    Remove from the oven, let it rest for a few minutes, then serve the herb-roasted chicken with a generous serving of the 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 the vibrant flavors of tender herb-roasted chicken paired with an assortment of colorful rainbow vegetables, all roasted to perfection on a single sheet pan. This dish is aromatic with rosemary and thyme, lightly dressed in olive oil, and offers a balanced blend of protein, vitamins, and beautiful, natural sweetness from the vegetables.

NUTRITION

332kcal
Protein
36.2g
Fat
13g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 half cup Red Bell Pepper

1 half cup Yellow Bell Pepper

1 half cup Zucchini slices

1 quarter cup Red Onion slices

1 half cup Cherry Tomatoes

2 tsp Olive Oil

Herbs and Seasonings to taste

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, cut the zucchini into half-moon slices, and slice the red onion into thin wedges. Halve the cherry tomatoes.

  • 3

    Place the 5 oz chicken breast on the center of the sheet pan. Arrange the prepared vegetables around the chicken ensuring even distribution.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Sprinkle freshly chopped rosemary, thyme, salt, and pepper over everything.

  • 5

    Toss the vegetables gently to coat them with the olive oil and herbs, and lightly press seasonings onto the chicken breast.

  • 6

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

  • 7

    Remove from the oven, let it rest for a few minutes, then serve the herb-roasted chicken with a generous serving of the colorful vegetables.