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, one-pan dish featuring tender herb-roasted chicken paired with a medley of colorful vegetables. This recipe brings together the fresh flavors of bell peppers, zucchini, and red onion, enhanced with aromatic herbs and a drizzle of olive oil for a balanced, satisfying meal.

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NUTRITION

337kcal
Protein
39.0g
Fat
9.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 small Red Onion

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Arrange the chicken breast on a sheet pan and surround it with sliced red bell pepper, yellow bell pepper, zucchini, and red onion.

  • 3

    Drizzle olive oil over the chicken and vegetables.

  • 4

    Finely chop the garlic and roughly tear the rosemary and thyme, then sprinkle them evenly over the ingredients. Season with salt and pepper to taste.

  • 5

    Toss the vegetables gently to coat them in the oil and herbs.

  • 6

    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.

  • 7

    Remove from the 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, one-pan dish featuring tender herb-roasted chicken paired with a medley of colorful vegetables. This recipe brings together the fresh flavors of bell peppers, zucchini, and red onion, enhanced with aromatic herbs and a drizzle of olive oil for a balanced, satisfying meal.

NUTRITION

337kcal
Protein
39.0g
Fat
9.5g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 small Red Onion

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Arrange the chicken breast on a sheet pan and surround it with sliced red bell pepper, yellow bell pepper, zucchini, and red onion.

  • 3

    Drizzle olive oil over the chicken and vegetables.

  • 4

    Finely chop the garlic and roughly tear the rosemary and thyme, then sprinkle them evenly over the ingredients. Season with salt and pepper to taste.

  • 5

    Toss the vegetables gently to coat them in the oil and herbs.

  • 6

    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.

  • 7

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