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 medley of herb-infused chicken and freshly roasted rainbow vegetables in a single sheet-pan meal that balances lean protein with a burst of color and flavor. This dish features tender chicken breast paired with crisp vegetables lightly drizzled with olive oil, salt, and pepper, then roasted to perfection for a satisfying and wholesome dinner.

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NUTRITION

373kcal
Protein
40.7g
Fat
9.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

0.25 cup Red Onion

1 medium Carrot

1 tsp Olive Oil

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 large sheet pan with parchment paper.

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for even roasting. Season the chicken with salt, pepper, and fresh herbs.

  • 3

    Chop the broccoli into florets, slice the red and yellow bell peppers into strips, slice the red onion into rings, and cut the carrot into thin rounds.

  • 4

    Toss all the vegetables in a bowl with olive oil, salt, pepper, and remaining fresh herbs until evenly coated.

  • 5

    Arrange the chicken and vegetables on the prepared sheet pan in a single layer, ensuring even spacing for optimal roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy your balanced, 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

Savor the vibrant medley of herb-infused chicken and freshly roasted rainbow vegetables in a single sheet-pan meal that balances lean protein with a burst of color and flavor. This dish features tender chicken breast paired with crisp vegetables lightly drizzled with olive oil, salt, and pepper, then roasted to perfection for a satisfying and wholesome dinner.

NUTRITION

373kcal
Protein
40.7g
Fat
9.8g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

0.25 cup Red Onion

1 medium Carrot

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for even roasting. Season the chicken with salt, pepper, and fresh herbs.

  • 3

    Chop the broccoli into florets, slice the red and yellow bell peppers into strips, slice the red onion into rings, and cut the carrot into thin rounds.

  • 4

    Toss all the vegetables in a bowl with olive oil, salt, pepper, and remaining fresh herbs until evenly coated.

  • 5

    Arrange the chicken and vegetables on the prepared sheet pan in a single layer, ensuring even spacing for optimal roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy your balanced, flavorful meal.