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

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of bell peppers, zucchini, and red onion. This dish seamlessly combines lean protein with fresh, crisp vegetables, all seasoned with fragrant herbs for a light yet satisfying meal perfect for any time of the day.

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NUTRITION

454kcal
Protein
56.7g
Fat
11.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 Red Onion

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, chop the zucchini into half-moons, and cut the red onion into wedges.

  • 3

    Mince the garlic and roughly chop the rosemary and thyme leaves, keeping some sprigs whole for garnish if preferred.

  • 4

    Place the 6 oz chicken breast on the sheet pan and arrange the prepared vegetables around it.

  • 5

    Drizzle olive oil over the chicken and vegetables, then sprinkle the minced garlic and chopped herbs over everything.

  • 6

    Season with salt and pepper to taste. Gently toss the vegetables to evenly coat with the herbs and oil.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve hot.

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

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of bell peppers, zucchini, and red onion. This dish seamlessly combines lean protein with fresh, crisp vegetables, all seasoned with fragrant herbs for a light yet satisfying meal perfect for any time of the day.

NUTRITION

454kcal
Protein
56.7g
Fat
11.8g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 Red Onion

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, chop the zucchini into half-moons, and cut the red onion into wedges.

  • 3

    Mince the garlic and roughly chop the rosemary and thyme leaves, keeping some sprigs whole for garnish if preferred.

  • 4

    Place the 6 oz chicken breast on the sheet pan and arrange the prepared vegetables around it.

  • 5

    Drizzle olive oil over the chicken and vegetables, then sprinkle the minced garlic and chopped herbs over everything.

  • 6

    Season with salt and pepper to taste. Gently toss the vegetables to evenly coat with the herbs and oil.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve hot.