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 roasted rainbow vegetables paired with perfectly herb-seasoned chicken breast, all conveniently roasted on a single sheet pan. The dish offers a balanced mix of lean protein and nutrient-rich veggies, lightly drizzled with olive oil and fresh herbs for a delicious, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

456kcal
Protein
37.9g
Fat
18.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 cloves Garlic

2 tablespoons Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into uniform pieces or leave whole if preferred. Chop the bell peppers, zucchini, red onion, and halve the cherry tomatoes for even roasting.

  • 3

    In a large bowl, combine the chicken and vegetables. Drizzle with olive oil, add minced garlic, and sprinkle chopped fresh herbs, salt, and pepper.

  • 4

    Toss everything together until well-coated with the seasoning.

  • 5

    Spread the chicken and vegetables evenly on the sheet pan, ensuring the pieces are in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.

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 roasted rainbow vegetables paired with perfectly herb-seasoned chicken breast, all conveniently roasted on a single sheet pan. The dish offers a balanced mix of lean protein and nutrient-rich veggies, lightly drizzled with olive oil and fresh herbs for a delicious, satisfying meal.

NUTRITION

456kcal
Protein
37.9g
Fat
18.7g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 cloves Garlic

2 tablespoons Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into uniform pieces or leave whole if preferred. Chop the bell peppers, zucchini, red onion, and halve the cherry tomatoes for even roasting.

  • 3

    In a large bowl, combine the chicken and vegetables. Drizzle with olive oil, add minced garlic, and sprinkle chopped fresh herbs, salt, and pepper.

  • 4

    Toss everything together until well-coated with the seasoning.

  • 5

    Spread the chicken and vegetables evenly on the sheet pan, ensuring the pieces are in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.