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 roasted rainbow vegetables paired with succulent herb-infused chicken breast. This dish delivers a perfect balance of lean protein and colorful veggies, all lightly drizzled with olive oil and aromatic herbs for a comforting meal that delights both the palate and the body.

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NUTRITION

466kcal
Protein
40.5g
Fat
19.4g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup sliced Red Bell Pepper (~92g)

1 cup sliced Yellow Bell Pepper (~92g)

1 medium Zucchini (~196g)

1/2 medium Red Onion (~55g)

1 medium Carrot (~61g)

1 tbsp Olive Oil (~13.5g)

1 tsp Herbs & Spices

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PREPARATION

  • 1

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

  • 2

    On a large sheet pan, arrange the chicken breast in the center and surround it with the sliced red bell pepper, yellow bell pepper, zucchini, red onion halves, and carrot pieces.

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle the mix of rosemary, thyme, salt, and black pepper over everything to season well.

  • 5

    Toss the vegetables gently to ensure they are coated with the olive oil and spices.

  • 6

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, then 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 roasted rainbow vegetables paired with succulent herb-infused chicken breast. This dish delivers a perfect balance of lean protein and colorful veggies, all lightly drizzled with olive oil and aromatic herbs for a comforting meal that delights both the palate and the body.

NUTRITION

466kcal
Protein
40.5g
Fat
19.4g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 cup sliced Red Bell Pepper (~92g)

1 cup sliced Yellow Bell Pepper (~92g)

1 medium Zucchini (~196g)

1/2 medium Red Onion (~55g)

1 medium Carrot (~61g)

1 tbsp Olive Oil (~13.5g)

1 tsp Herbs & Spices

PREPARATION

  • 1

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

  • 2

    On a large sheet pan, arrange the chicken breast in the center and surround it with the sliced red bell pepper, yellow bell pepper, zucchini, red onion halves, and carrot pieces.

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle the mix of rosemary, thyme, salt, and black pepper over everything to season well.

  • 5

    Toss the vegetables gently to ensure they are coated with the olive oil and spices.

  • 6

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm.