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 nourishing dish featuring tender herb-seasoned chicken breast roasted to perfection alongside a colorful medley of bell peppers, zucchini, and red onion. This sheet pan meal is not only easy to prepare but also delivers a balanced profile of lean protein, vitamins, and a touch of healthy fats.

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NUTRITION

352kcal
Protein
43.7g
Fat
10g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Bell Pepper

1 quarter Red Onion

1 half medium Zucchini

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, yellow bell pepper, red onion, and zucchini into bite-sized pieces. Spread them evenly on the sheet pan.

  • 3

    Place the chicken breast on the sheet pan with the vegetables.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Season the chicken and vegetables with dried Italian herbs, salt, and pepper.

  • 6

    Toss the vegetables gently to coat with the oil and seasonings.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight browning.

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful meal!

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 nourishing dish featuring tender herb-seasoned chicken breast roasted to perfection alongside a colorful medley of bell peppers, zucchini, and red onion. This sheet pan meal is not only easy to prepare but also delivers a balanced profile of lean protein, vitamins, and a touch of healthy fats.

NUTRITION

352kcal
Protein
43.7g
Fat
10g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Bell Pepper

1 quarter Red Onion

1 half medium Zucchini

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, yellow bell pepper, red onion, and zucchini into bite-sized pieces. Spread them evenly on the sheet pan.

  • 3

    Place the chicken breast on the sheet pan with the vegetables.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Season the chicken and vegetables with dried Italian herbs, salt, and pepper.

  • 6

    Toss the vegetables gently to coat with the oil and seasonings.

  • 7

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight browning.

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful meal!