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

Savor the vibrant flavors of tender herb-roasted chicken breast paired with a colorful medley of bell peppers, zucchini, and red onion. This simple one-pan dish brings together a delightful mix of crisp vegetables and succulent chicken, all gently roasted with aromatic herbs and a drizzle of olive oil for a balanced, wholesome meal.

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NUTRITION

364kcal
Protein
37.1g
Fat
18g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & 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 or lightly grease it.

  • 2

    Slice the red and yellow bell peppers into strips, cut the zucchini into rounds or half-moons, and thinly slice the red onion.

  • 3

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

  • 4

    Drizzle the olive oil over the chicken and vegetables.

  • 5

    Sprinkle with chopped fresh rosemary and thyme, then season with salt and pepper to taste.

  • 6

    Toss the vegetables gently to ensure they are evenly coated with oil and herbs.

  • 7

    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 and slightly caramelized.

  • 8

    Remove from oven, let rest for a few minutes, then 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

Savor the vibrant flavors of tender herb-roasted chicken breast paired with a colorful medley of bell peppers, zucchini, and red onion. This simple one-pan dish brings together a delightful mix of crisp vegetables and succulent chicken, all gently roasted with aromatic herbs and a drizzle of olive oil for a balanced, wholesome meal.

NUTRITION

364kcal
Protein
37.1g
Fat
18g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, cut the zucchini into rounds or half-moons, and thinly slice the red onion.

  • 3

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

  • 4

    Drizzle the olive oil over the chicken and vegetables.

  • 5

    Sprinkle with chopped fresh rosemary and thyme, then season with salt and pepper to taste.

  • 6

    Toss the vegetables gently to ensure they are evenly coated with oil and herbs.

  • 7

    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 and slightly caramelized.

  • 8

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