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 this vibrant and satisfying sheet pan meal featuring tender herb-roasted chicken paired with a colorful medley of vegetables. The chicken is perfectly seasoned and roasted to juicy perfection alongside sweet red bell pepper, zucchini, carrot, and red onion. A drizzle of olive oil and a sprinkle of fresh herbs make this a balanced, delicious dish that is both nourishing and easy to prepare.

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NUTRITION

389kcal
Protein
47.6g
Fat
10.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

0.5 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and place it in the center of a large sheet pan.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into evenly sized pieces.

  • 4

    Surround the chicken with the chopped vegetables.

  • 5

    Drizzle olive oil and sprinkle mixed fresh herbs, salt, and pepper over the chicken and vegetables.

  • 6

    Toss the vegetables gently to ensure they are evenly coated with oil and herbs.

  • 7

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

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.

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 this vibrant and satisfying sheet pan meal featuring tender herb-roasted chicken paired with a colorful medley of vegetables. The chicken is perfectly seasoned and roasted to juicy perfection alongside sweet red bell pepper, zucchini, carrot, and red onion. A drizzle of olive oil and a sprinkle of fresh herbs make this a balanced, delicious dish that is both nourishing and easy to prepare.

NUTRITION

389kcal
Protein
47.6g
Fat
10.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

0.5 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and place it in the center of a large sheet pan.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into evenly sized pieces.

  • 4

    Surround the chicken with the chopped vegetables.

  • 5

    Drizzle olive oil and sprinkle mixed fresh herbs, salt, and pepper over the chicken and vegetables.

  • 6

    Toss the vegetables gently to ensure they are evenly coated with oil and herbs.

  • 7

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

  • 8

    Remove from oven, let rest for a few minutes, and serve warm.