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 this vibrant and nourishing dish featuring tender herb-roasted chicken paired with a medley of colorful vegetables. Roasted to perfection on a single sheet pan, the combination of succulent chicken and crisp, sweet vegetables offers a balanced and delicious meal that's as visually appealing as it is nutritious.

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NUTRITION

444kcal
Protein
46.3g
Fat
19.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 small Red Onion

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary & Thyme)

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 if desired, or leave whole for a sturdier presentation. Dice the red bell pepper, zucchini, carrot, and red onion into bite-sized chunks.

  • 3

    Place the chicken and chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle with fresh herbs, salt, and pepper.

  • 4

    Toss the ingredients gently to ensure everything is evenly coated with the oil and seasonings.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, serve immediately, and enjoy your nutrient-packed, 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

Savor this vibrant and nourishing dish featuring tender herb-roasted chicken paired with a medley of colorful vegetables. Roasted to perfection on a single sheet pan, the combination of succulent chicken and crisp, sweet vegetables offers a balanced and delicious meal that's as visually appealing as it is nutritious.

NUTRITION

444kcal
Protein
46.3g
Fat
19.4g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1 small Red Onion

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary & Thyme)

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 if desired, or leave whole for a sturdier presentation. Dice the red bell pepper, zucchini, carrot, and red onion into bite-sized chunks.

  • 3

    Place the chicken and chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle with fresh herbs, salt, and pepper.

  • 4

    Toss the ingredients gently to ensure everything is evenly coated with the oil and seasonings.

  • 5

    Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, serve immediately, and enjoy your nutrient-packed, colorful meal.