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 the vibrant flavors of herb-roasted chicken paired with a colorful medley of garden vegetables. This dish marries juicy, tender chicken with crisp, roasted vegetables enhanced by aromatic herbs and a hint of garlic, offering a balanced meal that's both satisfying and bursting with natural taste.

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NUTRITION

329kcal
Protein
43.9g
Fat
10.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Mixed Vegetables

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 clove Garlic

Pinch of Dried Thyme & Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the mixed vegetables (red bell pepper, zucchini, and red onion) into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.

  • 3

    Place the chicken breast on the prepared sheet pan. Arrange the vegetables and tomatoes around the chicken.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Sprinkle the minced garlic and a pinch of dried thyme and rosemary evenly over the top.

  • 5

    Season lightly with salt and pepper to taste.

  • 6

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

  • 7

    Remove from the oven and let rest for a couple of 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

Savor the vibrant flavors of herb-roasted chicken paired with a colorful medley of garden vegetables. This dish marries juicy, tender chicken with crisp, roasted vegetables enhanced by aromatic herbs and a hint of garlic, offering a balanced meal that's both satisfying and bursting with natural taste.

NUTRITION

329kcal
Protein
43.9g
Fat
10.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Mixed Vegetables

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 clove Garlic

Pinch of Dried Thyme & Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Cut the mixed vegetables (red bell pepper, zucchini, and red onion) into bite-sized pieces. Halve the cherry tomatoes and mince the garlic.

  • 3

    Place the chicken breast on the prepared sheet pan. Arrange the vegetables and tomatoes around the chicken.

  • 4

    Drizzle the olive oil over the chicken and vegetables. Sprinkle the minced garlic and a pinch of dried thyme and rosemary evenly over the top.

  • 5

    Season lightly with salt and pepper to taste.

  • 6

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

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.