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 wholesome sheet pan meal featuring tender herb-roasted chicken paired with a colorful medley of fresh vegetables. Perfectly seasoned with aromatic herbs and a drizzle of olive oil, this dish balances savory protein with crisp, roasted veggies for a delightful, low-calorie meal.

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NUTRITION

360kcal
Protein
46.9g
Fat
10.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Red Bell Pepper (149g)

1 cup Zucchini (124g)

1 cup Yellow Squash (113g)

0.5 cup Red Onion (80g, sliced)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole, and arrange on the sheet pan.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and add to the sheet pan around the chicken.

  • 4

    Drizzle the extra virgin olive oil over the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, salt, and black pepper evenly over the entire dish.

  • 6

    Toss the vegetables gently to ensure they are well coated with the oil and seasonings.

  • 7

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

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 wholesome sheet pan meal featuring tender herb-roasted chicken paired with a colorful medley of fresh vegetables. Perfectly seasoned with aromatic herbs and a drizzle of olive oil, this dish balances savory protein with crisp, roasted veggies for a delightful, low-calorie meal.

NUTRITION

360kcal
Protein
46.9g
Fat
10.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Red Bell Pepper (149g)

1 cup Zucchini (124g)

1 cup Yellow Squash (113g)

0.5 cup Red Onion (80g, sliced)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole, and arrange on the sheet pan.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and add to the sheet pan around the chicken.

  • 4

    Drizzle the extra virgin olive oil over the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, salt, and black pepper evenly over the entire dish.

  • 6

    Toss the vegetables gently to ensure they are well coated with the oil and seasonings.

  • 7

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