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

Delight in a colorful medley of roasted vegetables paired with tender herb-infused chicken breast, all prepared on one easy sheet pan. This dish features juicy chicken seasoned with fresh herbs and a vibrant mix of red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes, finished with a drizzle of olive oil for added richness.

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NUTRITION

318kcal
Protein
43.7g
Fat
9.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Slice the red bell pepper into strips, half-slice the zucchini and yellow squash, and cut the red onion into thin wedges. Leave the cherry tomatoes whole.

  • 3

    Place the chicken breast and prepared vegetables onto the baking sheet.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables. Sprinkle with chopped fresh herbs, along with salt and pepper to taste.

  • 5

    Gently toss the vegetables to ensure they are well coated in the olive oil and herbs. Keep the chicken breast intact for even roasting.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes. Serve warm and enjoy your balanced, flavorful 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

Delight in a colorful medley of roasted vegetables paired with tender herb-infused chicken breast, all prepared on one easy sheet pan. This dish features juicy chicken seasoned with fresh herbs and a vibrant mix of red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes, finished with a drizzle of olive oil for added richness.

NUTRITION

318kcal
Protein
43.7g
Fat
9.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Slice the red bell pepper into strips, half-slice the zucchini and yellow squash, and cut the red onion into thin wedges. Leave the cherry tomatoes whole.

  • 3

    Place the chicken breast and prepared vegetables onto the baking sheet.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables. Sprinkle with chopped fresh herbs, along with salt and pepper to taste.

  • 5

    Gently toss the vegetables to ensure they are well coated in the olive oil and herbs. Keep the chicken breast intact for even roasting.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes. Serve warm and enjoy your balanced, flavorful meal.