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 and satisfying meal featuring a herb-infused chicken breast roasted alongside a colorful medley of red bell pepper, zucchini, yellow squash, and red onion. This dish promises succulent flavors and a perfect balance of protein and nutrients, all prepared on one convenient sheet pan.

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NUTRITION

386kcal
Protein
56.1g
Fat
11g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast (170g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup sliced Zucchini (90g)

1/2 cup sliced Yellow Squash (80g)

1/4 cup sliced Red Onion (40g)

1 teaspoon Olive Oil (5g)

1 teaspoon Mixed Herbs (rosemary, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and surround it with the chopped red bell pepper, sliced zucchini, yellow squash, and red onion.

  • 3

    Drizzle olive oil over the chicken and vegetables. Sprinkle the mixed herbs, salt, and pepper evenly over the entire sheet.

  • 4

    Gently toss the vegetables to ensure even coating with the oil and herbs, keeping the chicken breast intact.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.

  • 6

    Remove the sheet pan from the oven, let rest for a few minutes, and serve warm.

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 and satisfying meal featuring a herb-infused chicken breast roasted alongside a colorful medley of red bell pepper, zucchini, yellow squash, and red onion. This dish promises succulent flavors and a perfect balance of protein and nutrients, all prepared on one convenient sheet pan.

NUTRITION

386kcal
Protein
56.1g
Fat
11g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast (170g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup sliced Zucchini (90g)

1/2 cup sliced Yellow Squash (80g)

1/4 cup sliced Red Onion (40g)

1 teaspoon Olive Oil (5g)

1 teaspoon Mixed Herbs (rosemary, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and surround it with the chopped red bell pepper, sliced zucchini, yellow squash, and red onion.

  • 3

    Drizzle olive oil over the chicken and vegetables. Sprinkle the mixed herbs, salt, and pepper evenly over the entire sheet.

  • 4

    Gently toss the vegetables to ensure even coating with the oil and herbs, keeping the chicken breast intact.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.

  • 6

    Remove the sheet pan from the oven, let rest for a few minutes, and serve warm.