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 medley of rosemary and thyme-infused chicken breast paired with a colorful assortment of bell peppers, zucchini, and red onion. The dish is finished with a drizzle of olive oil and a hint of garlic, making for a perfectly balanced and flavorful meal that's as visually appealing as it is nutritious.

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NUTRITION

349kcal
Protein
45.6g
Fat
9.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan and surround it with sliced red bell pepper, yellow bell pepper, zucchini, and red onion.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle minced garlic, fresh rosemary, and thyme evenly over the top, and season with salt and black pepper.

  • 4

    Toss the vegetables gently to coat with seasoning and oil, ensuring an even spread.

  • 5

    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 and slightly caramelized.

  • 6

    Remove from oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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 medley of rosemary and thyme-infused chicken breast paired with a colorful assortment of bell peppers, zucchini, and red onion. The dish is finished with a drizzle of olive oil and a hint of garlic, making for a perfectly balanced and flavorful meal that's as visually appealing as it is nutritious.

NUTRITION

349kcal
Protein
45.6g
Fat
9.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the sheet pan and surround it with sliced red bell pepper, yellow bell pepper, zucchini, and red onion.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle minced garlic, fresh rosemary, and thyme evenly over the top, and season with salt and black pepper.

  • 4

    Toss the vegetables gently to coat with seasoning and oil, ensuring an even spread.

  • 5

    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 and slightly caramelized.

  • 6

    Remove from oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.