Sheet Pan Herb-Roasted Chicken and 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 and Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables

Enjoy a vibrant and wholesome plate featuring a tender, herb-seasoned chicken breast alongside a colorful medley of roasted vegetables. The blend of red bell pepper, zucchini, red onion, and cherry tomatoes brings both freshness and a burst of flavor, all perfectly roasted with a drizzle of olive oil and aromatic herbs.

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NUTRITION

352kcal
Protein
35.8g
Fat
18.3g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Boneless Chicken Breast (142g)

1/2 medium Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/4 medium Red Onion (40g)

1 cup Cherry Tomatoes (150g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tsp Fresh Rosemary and Thyme (minced)

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. Arrange the chopped red bell pepper, sliced zucchini, quartered red onion, and cherry tomatoes around the chicken.

  • 3

    Drizzle the olive oil over both the chicken and vegetables. Sprinkle the minced rosemary and thyme evenly, and season with salt and black pepper to taste.

  • 4

    Using your hands or a spatula, gently toss the vegetables to ensure they are well coated in oil and seasonings.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then serve hot and enjoy your nutrient-packed meal.

Sheet Pan Herb-Roasted Chicken and 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 and Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables

Enjoy a vibrant and wholesome plate featuring a tender, herb-seasoned chicken breast alongside a colorful medley of roasted vegetables. The blend of red bell pepper, zucchini, red onion, and cherry tomatoes brings both freshness and a burst of flavor, all perfectly roasted with a drizzle of olive oil and aromatic herbs.

NUTRITION

352kcal
Protein
35.8g
Fat
18.3g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Boneless Chicken Breast (142g)

1/2 medium Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/4 medium Red Onion (40g)

1 cup Cherry Tomatoes (150g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tsp Fresh Rosemary and Thyme (minced)

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. Arrange the chopped red bell pepper, sliced zucchini, quartered red onion, and cherry tomatoes around the chicken.

  • 3

    Drizzle the olive oil over both the chicken and vegetables. Sprinkle the minced rosemary and thyme evenly, and season with salt and black pepper to taste.

  • 4

    Using your hands or a spatula, gently toss the vegetables to ensure they are well coated in oil and seasonings.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then serve hot and enjoy your nutrient-packed meal.