Sheet Pan Herb-Roasted Chicken and 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 and Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables

Enjoy this vibrant and wholesome sheet pan meal featuring tender herb-roasted chicken, a colorful medley of bell pepper, zucchini, red onion, and cherry tomatoes, complemented by protein-packed chickpeas. Lightly drizzled with olive oil and seasoned with aromatic herbs, this dish is as appealing to the palate as it is to your nutritional goals.

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NUTRITION

428kcal
Protein
49.1g
Fat
11.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1/2 cup Chickpeas

1 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the 6 oz chicken breast on the sheet pan. Arrange the chopped vegetables—bell pepper, zucchini, red onion, and cherry tomatoes—around the chicken.

  • 3

    Drain and add the chickpeas to the pan.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables. Sprinkle with dried rosemary, garlic powder, dried thyme, salt, and pepper to taste.

  • 5

    Toss the vegetables and chickpeas lightly to coat them with the oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    If desired, broil for an additional 2-3 minutes at the end for extra browning on the veggies.

  • 8

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

Sheet Pan Herb-Roasted Chicken and 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 and Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables

Enjoy this vibrant and wholesome sheet pan meal featuring tender herb-roasted chicken, a colorful medley of bell pepper, zucchini, red onion, and cherry tomatoes, complemented by protein-packed chickpeas. Lightly drizzled with olive oil and seasoned with aromatic herbs, this dish is as appealing to the palate as it is to your nutritional goals.

NUTRITION

428kcal
Protein
49.1g
Fat
11.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1/2 cup Chickpeas

1 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Garlic Powder

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the 6 oz chicken breast on the sheet pan. Arrange the chopped vegetables—bell pepper, zucchini, red onion, and cherry tomatoes—around the chicken.

  • 3

    Drain and add the chickpeas to the pan.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables. Sprinkle with dried rosemary, garlic powder, dried thyme, salt, and pepper to taste.

  • 5

    Toss the vegetables and chickpeas lightly to coat them with the oil and seasonings.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    If desired, broil for an additional 2-3 minutes at the end for extra browning on the veggies.

  • 8

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