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 this vibrant sheet pan meal where succulent herb-marinated chicken breast meets a colorful medley of roasted vegetables. The dish is lightly seasoned with fresh rosemary, thyme, and garlic, ensuring each bite bursts with aromatic flavor, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
35g
Fat
9.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Carrots

1/2 cup Broccoli Florets

1 tsp Olive Oil

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the olive oil, crushed garlic, chopped rosemary, and thyme.

  • 3

    Place the chicken breast in the center of a sheet pan. Surround it with red bell pepper, zucchini, carrots, and broccoli.

  • 4

    Drizzle the herb-infused olive oil evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 5

    Season the chicken and vegetables with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from oven, let rest for a few minutes, and serve hot.

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 this vibrant sheet pan meal where succulent herb-marinated chicken breast meets a colorful medley of roasted vegetables. The dish is lightly seasoned with fresh rosemary, thyme, and garlic, ensuring each bite bursts with aromatic flavor, perfect for a wholesome dinner.

NUTRITION

347kcal
Protein
35g
Fat
9.7g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Carrots

1/2 cup Broccoli Florets

1 tsp Olive Oil

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the olive oil, crushed garlic, chopped rosemary, and thyme.

  • 3

    Place the chicken breast in the center of a sheet pan. Surround it with red bell pepper, zucchini, carrots, and broccoli.

  • 4

    Drizzle the herb-infused olive oil evenly over the chicken and vegetables, ensuring all pieces are lightly coated.

  • 5

    Season the chicken and vegetables with salt and pepper to taste.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from oven, let rest for a few minutes, and serve hot.