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 and nutritious meal featuring tender, herb-infused chicken breast paired with a colorful medley of roasted vegetables. Perfectly seasoned with fresh herbs and a hint of olive oil, this dish delivers a balanced profile of protein and healthy fats, making it a satisfying meal for dinner.

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NUTRITION

330kcal
Protein
40.9g
Fat
11.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

1/2 cup Baby Carrots (60g)

1/2 tbsp Olive Oil (7g)

1 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the red bell pepper, zucchini, and red onion into even strips and combine with baby carrots in a bowl.

  • 3

    Place the chicken breast in the center of a sheet pan. Arrange the sliced vegetables around the chicken.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 5

    Sprinkle the mixed fresh herbs, salt, and pepper evenly over the entire sheet pan.

  • 6

    Toss the vegetables gently to ensure they are evenly coated with the seasonings.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the 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 a vibrant and nutritious meal featuring tender, herb-infused chicken breast paired with a colorful medley of roasted vegetables. Perfectly seasoned with fresh herbs and a hint of olive oil, this dish delivers a balanced profile of protein and healthy fats, making it a satisfying meal for dinner.

NUTRITION

330kcal
Protein
40.9g
Fat
11.6g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

1/2 cup Baby Carrots (60g)

1/2 tbsp Olive Oil (7g)

1 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the red bell pepper, zucchini, and red onion into even strips and combine with baby carrots in a bowl.

  • 3

    Place the chicken breast in the center of a sheet pan. Arrange the sliced vegetables around the chicken.

  • 4

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 5

    Sprinkle the mixed fresh herbs, salt, and pepper evenly over the entire sheet pan.

  • 6

    Toss the vegetables gently to ensure they are evenly coated with the seasonings.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

  • 8

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