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 crisp, colorful vegetables paired with tender herb-infused chicken on a single sheet pan. This dish boasts fresh bell peppers, zucchini, red onion, and cherry tomatoes, all roasted to perfection with aromatic rosemary and thyme, then finished with a light drizzle of olive oil for a delightful finish.

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NUTRITION

322kcal
Protein
37.1g
Fat
9.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1/2 cup Cherry Tomatoes (75g)

2 teaspoons Olive Oil (9.2g)

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 (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red and yellow bell peppers into strips, dice the zucchini into thick rounds, and cut the red onion into wedges. Leave the cherry tomatoes whole.

  • 3

    Place the chicken breast in the center of the sheet pan and arrange all the vegetables around it.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables. Add the fresh rosemary and thyme sprigs, and season generously with salt and pepper.

  • 5

    Toss the vegetables gently to coat them with the oil and herbs.

  • 6

    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 with slight caramelization.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 crisp, colorful vegetables paired with tender herb-infused chicken on a single sheet pan. This dish boasts fresh bell peppers, zucchini, red onion, and cherry tomatoes, all roasted to perfection with aromatic rosemary and thyme, then finished with a light drizzle of olive oil for a delightful finish.

NUTRITION

322kcal
Protein
37.1g
Fat
9.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1/2 cup Cherry Tomatoes (75g)

2 teaspoons Olive Oil (9.2g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red and yellow bell peppers into strips, dice the zucchini into thick rounds, and cut the red onion into wedges. Leave the cherry tomatoes whole.

  • 3

    Place the chicken breast in the center of the sheet pan and arrange all the vegetables around it.

  • 4

    Drizzle the olive oil evenly over the chicken and vegetables. Add the fresh rosemary and thyme sprigs, and season generously with salt and pepper.

  • 5

    Toss the vegetables gently to coat them with the oil and herbs.

  • 6

    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 with slight caramelization.

  • 7

    Remove from the oven and let rest for a few minutes before serving.