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 and colorful vegetables, all roasted on a single sheet pan. This dish features tender, juicy chicken breast paired with crisp red bell peppers, zucchini, carrots, and red onion, all tossed in a light drizzle of olive oil and aromatic Italian herbs for a satisfying and nutritious meal.

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NUTRITION

303kcal
Protein
37.7g
Fat
9.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless, boneless)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Italian Herb Blend

Salt and 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.

  • 2

    Cut the chicken breast into evenly sized pieces. Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized strips.

  • 3

    In a large bowl, combine the chicken and vegetables. Drizzle with extra virgin olive oil, sprinkle with dried Italian herbs, salt, and pepper, and toss gently until everything is well-coated.

  • 4

    Spread the mixture in a single layer on the prepared sheet pan, ensuring that the chicken pieces and vegetables are not overcrowded.

  • 5

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

  • 6

    Remove from the oven, give a final toss, and 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

Enjoy a vibrant medley of herb-roasted chicken and colorful vegetables, all roasted on a single sheet pan. This dish features tender, juicy chicken breast paired with crisp red bell peppers, zucchini, carrots, and red onion, all tossed in a light drizzle of olive oil and aromatic Italian herbs for a satisfying and nutritious meal.

NUTRITION

303kcal
Protein
37.7g
Fat
9.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless, boneless)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1/2 tsp Dried Italian Herb Blend

Salt and Pepper, to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into evenly sized pieces. Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized strips.

  • 3

    In a large bowl, combine the chicken and vegetables. Drizzle with extra virgin olive oil, sprinkle with dried Italian herbs, salt, and pepper, and toss gently until everything is well-coated.

  • 4

    Spread the mixture in a single layer on the prepared sheet pan, ensuring that the chicken pieces and vegetables are not overcrowded.

  • 5

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

  • 6

    Remove from the oven, give a final toss, and serve warm.