Crispy 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.

Crispy Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Savor the delightful medley of tender, herbed chicken breast and an assortment of crisp, colorful vegetables, all roasted to perfection on a sheet pan. This dish is both visually appealing and nutritionally balanced, offering juicy chicken infused with the aroma of garlic and fresh herbs, paired with sweet bell peppers, zucchini, and red onion.

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NUTRITION

398kcal
Protein
35.4g
Fat
18.9g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion.

  • 3

    Place all the chopped vegetables in a large mixing bowl. Drizzle with olive oil, add minced garlic, fresh rosemary, fresh thyme, and season with salt and black pepper. Toss to combine.

  • 4

    Arrange the seasoned vegetables evenly on the sheet pan.

  • 5

    Place the chicken breast on the sheet pan among the vegetables. Season the chicken lightly with additional salt and pepper if desired.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

Crispy 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.

Crispy Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Savor the delightful medley of tender, herbed chicken breast and an assortment of crisp, colorful vegetables, all roasted to perfection on a sheet pan. This dish is both visually appealing and nutritionally balanced, offering juicy chicken infused with the aroma of garlic and fresh herbs, paired with sweet bell peppers, zucchini, and red onion.

NUTRITION

398kcal
Protein
35.4g
Fat
18.9g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the bell pepper into strips, slice the zucchini into rounds, and thinly slice the red onion.

  • 3

    Place all the chopped vegetables in a large mixing bowl. Drizzle with olive oil, add minced garlic, fresh rosemary, fresh thyme, and season with salt and black pepper. Toss to combine.

  • 4

    Arrange the seasoned vegetables evenly on the sheet pan.

  • 5

    Place the chicken breast on the sheet pan among the vegetables. Season the chicken lightly with additional salt and pepper if desired.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.