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 perfectly with tender herb-seasoned chicken breast. This sheet pan meal offers a balance of lean protein and crisp, caramelized vegetables, enhanced with fragrant rosemary and thyme for an aromatic, satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
38.3g
Fat
13.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, dice the red onion, and halve the cherry tomatoes.

  • 3

    Place the chicken breast on the sheet pan. Arrange all the chopped vegetables around the chicken.

  • 4

    Drizzle the olive oil (using two teaspoons, one for the chicken and veggies, and one for extra flavor) over the chicken and vegetables.

  • 5

    Tuck the rosemary and thyme sprigs around the chicken for an aromatic infusion.

  • 6

    Season everything generously with salt and pepper.

  • 7

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

  • 8

    Remove from the oven and allow to rest for a few minutes before serving.

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 perfectly with tender herb-seasoned chicken breast. This sheet pan meal offers a balance of lean protein and crisp, caramelized vegetables, enhanced with fragrant rosemary and thyme for an aromatic, satisfying dinner.

NUTRITION

346kcal
Protein
38.3g
Fat
13.3g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, dice the red onion, and halve the cherry tomatoes.

  • 3

    Place the chicken breast on the sheet pan. Arrange all the chopped vegetables around the chicken.

  • 4

    Drizzle the olive oil (using two teaspoons, one for the chicken and veggies, and one for extra flavor) over the chicken and vegetables.

  • 5

    Tuck the rosemary and thyme sprigs around the chicken for an aromatic infusion.

  • 6

    Season everything generously with salt and pepper.

  • 7

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

  • 8

    Remove from the oven and allow to rest for a few minutes before serving.