Herb-Roasted Sheet Pan Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sheet Pan Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sheet Pan Chicken with Rainbow Vegetables

Savor a balanced mix of tender roasted chicken breast paired with a vibrant medley of reds, oranges, and greens. This dish is enhanced with herbs and a light olive oil drizzle, creating a harmonious blend of savory, sweet, and aromatic flavors all from one easy sheet pan.

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NUTRITION

324kcal
Protein
38.2g
Fat
9.3g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium-half Zucchini

1/2 cup Cherry Tomatoes (halved)

1 portion Red Onion

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a sheet pan, place the chicken breast and surround it with sliced red bell pepper, halved cherry tomatoes, sliced zucchini, and red onion cut into wedges.

  • 3

    Drizzle olive oil over the chicken and vegetables, then sprinkle with mixed herbs, salt, and pepper.

  • 4

    Toss the vegetables gently to coat evenly in the seasoning.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6

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

Herb-Roasted Sheet Pan Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sheet Pan Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sheet Pan Chicken with Rainbow Vegetables

Savor a balanced mix of tender roasted chicken breast paired with a vibrant medley of reds, oranges, and greens. This dish is enhanced with herbs and a light olive oil drizzle, creating a harmonious blend of savory, sweet, and aromatic flavors all from one easy sheet pan.

NUTRITION

324kcal
Protein
38.2g
Fat
9.3g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium-half Zucchini

1/2 cup Cherry Tomatoes (halved)

1 portion Red Onion

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a sheet pan, place the chicken breast and surround it with sliced red bell pepper, halved cherry tomatoes, sliced zucchini, and red onion cut into wedges.

  • 3

    Drizzle olive oil over the chicken and vegetables, then sprinkle with mixed herbs, salt, and pepper.

  • 4

    Toss the vegetables gently to coat evenly in the seasoning.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 6

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