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 this vibrant sheet pan dinner featuring tender herb-marinated chicken breast paired with a colorful mix of bell pepper, broccoli, zucchini, and carrot. Roasted to perfection with a drizzle of olive oil and aromatic herbs, this dish delivers a balanced plate brimming with fresh flavors and a satisfying crunch.

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NUTRITION

326kcal
Protein
32.5g
Fat
11.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 medium Zucchini

1 medium Carrot

1.5 tsp Olive Oil

A pinch of Mixed Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a large sheet pan, arrange the chicken breast and cut vegetables: red bell pepper (sliced), broccoli florets, sliced zucchini, and carrot (cut into sticks or rounds).

  • 3

    Drizzle the olive oil over the chicken and vegetables, then sprinkle with a pinch of freshly chopped rosemary and thyme along with salt and pepper to taste.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the oil and herbs.

  • 5

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let rest briefly, 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

Savor this vibrant sheet pan dinner featuring tender herb-marinated chicken breast paired with a colorful mix of bell pepper, broccoli, zucchini, and carrot. Roasted to perfection with a drizzle of olive oil and aromatic herbs, this dish delivers a balanced plate brimming with fresh flavors and a satisfying crunch.

NUTRITION

326kcal
Protein
32.5g
Fat
11.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 medium Zucchini

1 medium Carrot

1.5 tsp Olive Oil

A pinch of Mixed Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a large sheet pan, arrange the chicken breast and cut vegetables: red bell pepper (sliced), broccoli florets, sliced zucchini, and carrot (cut into sticks or rounds).

  • 3

    Drizzle the olive oil over the chicken and vegetables, then sprinkle with a pinch of freshly chopped rosemary and thyme along with salt and pepper to taste.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the oil and herbs.

  • 5

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let rest briefly, then serve warm.