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 herb-roasted chicken and crisp, colorful vegetables all roasted on one sheet pan. The tender, juicy chicken pairs beautifully with bell peppers, zucchini, and red onions, enhanced by aromatic garlic and rosemary. This meal celebrates fresh flavors and simple preparation, perfect for a wholesome dinner that nourishes your body.

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NUTRITION

335kcal
Protein
43.2g
Fat
9.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and 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 chicken breast into 1-inch thick pieces if desired or leave whole for even roasting.

  • 3

    Wash and slice the red and yellow bell peppers into strips, chop the zucchini into rounds, and cut the red onion into wedges.

  • 4

    In a large bowl, combine the chopped vegetables with olive oil, minced garlic, fresh rosemary leaves, salt, and pepper. Toss well to evenly coat.

  • 5

    Place the chicken breast (or pieces) on the sheet pan and surround with the seasoned vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm. Enjoy the vibrant flavors and satisfying textures of this wholesome sheet pan meal.

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 herb-roasted chicken and crisp, colorful vegetables all roasted on one sheet pan. The tender, juicy chicken pairs beautifully with bell peppers, zucchini, and red onions, enhanced by aromatic garlic and rosemary. This meal celebrates fresh flavors and simple preparation, perfect for a wholesome dinner that nourishes your body.

NUTRITION

335kcal
Protein
43.2g
Fat
9.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into 1-inch thick pieces if desired or leave whole for even roasting.

  • 3

    Wash and slice the red and yellow bell peppers into strips, chop the zucchini into rounds, and cut the red onion into wedges.

  • 4

    In a large bowl, combine the chopped vegetables with olive oil, minced garlic, fresh rosemary leaves, salt, and pepper. Toss well to evenly coat.

  • 5

    Place the chicken breast (or pieces) on the sheet pan and surround with the seasoned vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm. Enjoy the vibrant flavors and satisfying textures of this wholesome sheet pan meal.