One-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.

One-Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

One-Pan Herb-Roasted Chicken with Rainbow Vegetables

Savor the vibrant flavors of tender herb-roasted chicken paired with a medley of rainbow vegetables, all cooked in one effortless pan. This dish combines succulent chicken breast with crisp red bell pepper, zucchini, yellow squash, and red onion, lightly seasoned with garlic and fresh herbs and finished with a drizzle of olive oil, making it a wholesome meal perfect for any time of the day.

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NUTRITION

391kcal
Protein
56.5g
Fat
10.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (60g)

1/2 cup sliced Zucchini (90g)

1/2 cup sliced Yellow Squash (90g)

1/4 small Red Onion (25g)

1 tsp Olive Oil (4.5g)

1 Garlic clove

1 tbsp Mixed Fresh Herbs, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Cut the chicken breast into medallions if preferred for quicker cooking, or leave whole.

  • 3

    Prepare the vegetables by slicing the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil, minced garlic, chopped herbs, salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken and vegetables in a single layer on a large baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken is fully cooked (internal temperature reaches 165°F) and vegetables are tender.

  • 7

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

One-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.

One-Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

One-Pan Herb-Roasted Chicken with Rainbow Vegetables

Savor the vibrant flavors of tender herb-roasted chicken paired with a medley of rainbow vegetables, all cooked in one effortless pan. This dish combines succulent chicken breast with crisp red bell pepper, zucchini, yellow squash, and red onion, lightly seasoned with garlic and fresh herbs and finished with a drizzle of olive oil, making it a wholesome meal perfect for any time of the day.

NUTRITION

391kcal
Protein
56.5g
Fat
10.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (60g)

1/2 cup sliced Zucchini (90g)

1/2 cup sliced Yellow Squash (90g)

1/4 small Red Onion (25g)

1 tsp Olive Oil (4.5g)

1 Garlic clove

1 tbsp Mixed Fresh Herbs, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Cut the chicken breast into medallions if preferred for quicker cooking, or leave whole.

  • 3

    Prepare the vegetables by slicing the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil, minced garlic, chopped herbs, salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken and vegetables in a single layer on a large baking sheet.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken is fully cooked (internal temperature reaches 165°F) and vegetables are tender.

  • 7

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