Basic Sheet Pan Herb-Roasted Chicken and Vegetables

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

Basic Sheet Pan Herb-Roasted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Basic Sheet Pan Herb-Roasted Chicken and Vegetables

A vibrant and hearty sheet pan dinner featuring herb-infused roasted chicken alongside a medley of colorful vegetables. The tender chicken is perfectly seasoned with fresh herbs and roasted to juiciness, while crisp carrots, broccoli, and red bell peppers add a burst of flavor and texture.

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NUTRITION

336kcal
Protein
38.4g
Fat
11.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 cup Broccoli

1 medium Red Bell Pepper

1.5 teaspoons Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot into sticks, separate broccoli into florets, and cut the red bell pepper into strips.

  • 3

    Place the chicken breast and vegetables on a sheet pan. Drizzle with olive oil, and sprinkle with fresh rosemary, thyme, salt, and black pepper.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the oil and herbs, then arrange them around the chicken for even cooking.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

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

Basic Sheet Pan Herb-Roasted Chicken and Vegetables

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

Basic Sheet Pan Herb-Roasted Chicken and Vegetables

YOUR SOLIN GENERATED RECIPE

Basic Sheet Pan Herb-Roasted Chicken and Vegetables

A vibrant and hearty sheet pan dinner featuring herb-infused roasted chicken alongside a medley of colorful vegetables. The tender chicken is perfectly seasoned with fresh herbs and roasted to juiciness, while crisp carrots, broccoli, and red bell peppers add a burst of flavor and texture.

NUTRITION

336kcal
Protein
38.4g
Fat
11.3g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 cup Broccoli

1 medium Red Bell Pepper

1.5 teaspoons Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot into sticks, separate broccoli into florets, and cut the red bell pepper into strips.

  • 3

    Place the chicken breast and vegetables on a sheet pan. Drizzle with olive oil, and sprinkle with fresh rosemary, thyme, salt, and black pepper.

  • 4

    Toss the vegetables gently to ensure they are evenly coated with the oil and herbs, then arrange them around the chicken for even cooking.

  • 5

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

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