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 tender herb-roasted chicken paired with a colorful array of rainbow vegetables. This dish features succulent chicken breast seasoned with a blend of fresh herbs, perfectly caramelized alongside sweet bell peppers, zucchini, red onion, and cherry tomatoes. It's a wholesome and satisfying meal that delights both the palate and the eyes.

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NUTRITION

409kcal
Protein
39.1g
Fat
19g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs (rosemary, thyme, oregano)

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

    Place the chicken breast in the center of the sheet pan and arrange the sliced red bell pepper, zucchini, red onion, and cherry tomatoes around it.

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle the mixed fresh herbs, salt, and pepper over the chicken and vegetables.

  • 5

    Toss the vegetables lightly to ensure they are well-coated with the seasonings and olive oil.

  • 6

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

  • 7

    Optionally, if you desire a crispier finish, broil for an additional 2-3 minutes.

  • 8

    Remove from the oven, slice the chicken if desired, and serve immediately.

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 tender herb-roasted chicken paired with a colorful array of rainbow vegetables. This dish features succulent chicken breast seasoned with a blend of fresh herbs, perfectly caramelized alongside sweet bell peppers, zucchini, red onion, and cherry tomatoes. It's a wholesome and satisfying meal that delights both the palate and the eyes.

NUTRITION

409kcal
Protein
39.1g
Fat
19g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs (rosemary, thyme, oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan and arrange the sliced red bell pepper, zucchini, red onion, and cherry tomatoes around it.

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle the mixed fresh herbs, salt, and pepper over the chicken and vegetables.

  • 5

    Toss the vegetables lightly to ensure they are well-coated with the seasonings and olive oil.

  • 6

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

  • 7

    Optionally, if you desire a crispier finish, broil for an additional 2-3 minutes.

  • 8

    Remove from the oven, slice the chicken if desired, and serve immediately.