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 satisfying meal featuring tender herb-roasted chicken paired with a colorful medley of roasted vegetables. This dish balances lean protein with a variety of nutrient-rich veggies, all brought together with a drizzle of olive oil and a blend of fresh herbs. It's a feast for the eyes and the palate!

Try 7 days free, then $12.99 / mo.

NUTRITION

437kcal
Protein
40.2g
Fat
19.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Yellow Squash

0.5 medium Red Onion

1 cup Zucchini

0.5 cup Baby Carrots

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces if desired or leave whole to roast. Chop the red bell pepper, yellow squash, zucchini, red onion, and baby carrots into bite-sized pieces.

  • 3

    In a large bowl, combine the vegetables with olive oil, lemon juice, mixed fresh herbs, salt, and pepper. Toss until well-coated.

  • 4

    Place the chicken and vegetables on the prepared sheet pan in a single layer. Drizzle a little extra olive oil over the chicken if desired, and season with additional herbs, salt, and pepper.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Flip the chicken and stir the vegetables halfway through for even browning.

  • 6

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your healthy, protein-packed meal!

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 satisfying meal featuring tender herb-roasted chicken paired with a colorful medley of roasted vegetables. This dish balances lean protein with a variety of nutrient-rich veggies, all brought together with a drizzle of olive oil and a blend of fresh herbs. It's a feast for the eyes and the palate!

NUTRITION

437kcal
Protein
40.2g
Fat
19.1g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Yellow Squash

0.5 medium Red Onion

1 cup Zucchini

0.5 cup Baby Carrots

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces if desired or leave whole to roast. Chop the red bell pepper, yellow squash, zucchini, red onion, and baby carrots into bite-sized pieces.

  • 3

    In a large bowl, combine the vegetables with olive oil, lemon juice, mixed fresh herbs, salt, and pepper. Toss until well-coated.

  • 4

    Place the chicken and vegetables on the prepared sheet pan in a single layer. Drizzle a little extra olive oil over the chicken if desired, and season with additional herbs, salt, and pepper.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Flip the chicken and stir the vegetables halfway through for even browning.

  • 6

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your healthy, protein-packed meal!