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 herb-roasted chicken paired with a colorful array of vegetables. This dish features tender, juicy chicken breast seasoned with fresh herbs and a light drizzle of olive oil, surrounded by sweet bell peppers, zucchini, red onion, and cherry tomatoes, all roasted to perfection on a single sheet pan for a hassle-free, healthy meal.

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NUTRITION

402kcal
Protein
43.6g
Fat
11.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper for easy cleanup.

  • 3

    Place the chicken breast in the center of the sheet pan.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange the vegetables around the chicken.

  • 5

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

  • 6

    Toss the vegetables gently to ensure even coating with the oil and seasonings.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 8

    Let the dish rest for a few minutes before serving, ensuring the flavors are well blended.

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 herb-roasted chicken paired with a colorful array of vegetables. This dish features tender, juicy chicken breast seasoned with fresh herbs and a light drizzle of olive oil, surrounded by sweet bell peppers, zucchini, red onion, and cherry tomatoes, all roasted to perfection on a single sheet pan for a hassle-free, healthy meal.

NUTRITION

402kcal
Protein
43.6g
Fat
11.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper for easy cleanup.

  • 3

    Place the chicken breast in the center of the sheet pan.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange the vegetables around the chicken.

  • 5

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

  • 6

    Toss the vegetables gently to ensure even coating with the oil and seasonings.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 8

    Let the dish rest for a few minutes before serving, ensuring the flavors are well blended.