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 mix of bell peppers, zucchini, red onions, and cherry tomatoes. The chicken is seasoned with rosemary and thyme, then roasted to tender perfection alongside crisp vegetables, making for a delightful and balanced meal that's as nourishing as it is flavorful.

Try 7 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
36.9g
Fat
9.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

0.5 cup Red Bell Pepper (75g)

0.5 cup Yellow Bell Pepper (75g)

0.5 cup Zucchini (65g)

0.5 cup Red Onion (80g)

0.5 cup Cherry Tomatoes (75g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a large bowl, combine the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with extra virgin olive oil, and season with a pinch of salt and pepper. Toss to evenly coat.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let it rest for a few minutes before slicing the chicken. Serve warm and enjoy your healthy, colorful 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 medley of herb-roasted chicken paired with a colorful mix of bell peppers, zucchini, red onions, and cherry tomatoes. The chicken is seasoned with rosemary and thyme, then roasted to tender perfection alongside crisp vegetables, making for a delightful and balanced meal that's as nourishing as it is flavorful.

NUTRITION

361kcal
Protein
36.9g
Fat
9.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

0.5 cup Red Bell Pepper (75g)

0.5 cup Yellow Bell Pepper (75g)

0.5 cup Zucchini (65g)

0.5 cup Red Onion (80g)

0.5 cup Cherry Tomatoes (75g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a large bowl, combine the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with extra virgin olive oil, and season with a pinch of salt and pepper. Toss to evenly coat.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let it rest for a few minutes before slicing the chicken. Serve warm and enjoy your healthy, colorful meal.