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

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of rainbow vegetables. This balanced dish features tender chicken breast seasoned with fresh herbs, alongside crunchy red bell peppers, zucchini, red onion, and mushrooms, all brought together with a light drizzle of olive oil. Perfectly roasted on a single sheet pan, it's a wholesome, easy-to-make meal that delights both the palate and meets your nutritional goals.

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NUTRITION

347kcal
Protein
41.2g
Fat
12.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Mushrooms

0.5 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for a classic presentation.

  • 3

    Chop the red bell pepper, zucchini, red onion, and mushrooms into bite-sized pieces.

  • 4

    In a large bowl, combine the vegetables, olive oil, minced garlic, and fresh herbs. Toss to evenly coat.

  • 5

    Place the chicken breast on the prepared sheet pan and surround with the mixed vegetables.

  • 6

    Season the chicken lightly with salt and pepper or additional herbs if preferred.

  • 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 the oven, let rest for a few minutes, then serve warm.

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

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of rainbow vegetables. This balanced dish features tender chicken breast seasoned with fresh herbs, alongside crunchy red bell peppers, zucchini, red onion, and mushrooms, all brought together with a light drizzle of olive oil. Perfectly roasted on a single sheet pan, it's a wholesome, easy-to-make meal that delights both the palate and meets your nutritional goals.

NUTRITION

347kcal
Protein
41.2g
Fat
12.3g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Mushrooms

0.5 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for a classic presentation.

  • 3

    Chop the red bell pepper, zucchini, red onion, and mushrooms into bite-sized pieces.

  • 4

    In a large bowl, combine the vegetables, olive oil, minced garlic, and fresh herbs. Toss to evenly coat.

  • 5

    Place the chicken breast on the prepared sheet pan and surround with the mixed vegetables.

  • 6

    Season the chicken lightly with salt and pepper or additional herbs if preferred.

  • 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 the oven, let rest for a few minutes, then serve warm.