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 and wholesome meal featuring tender herb-roasted chicken paired with a colorful medley of roasted vegetables. The chicken is infused with aromatic herbs and a hint of olive oil, while the vegetables bring natural sweetness and crunch, all roasted together on a sheet pan for a simple, satisfying dish.

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NUTRITION

447kcal
Protein
54.9g
Fat
20.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

170 grams Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 medium Carrot

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

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 or lightly grease it.

  • 2

    Pat the chicken breast dry and place it in the center of the pan.

  • 3

    Chop the red bell pepper, zucchini, red onion, and carrot into uniform pieces for even roasting and arrange them around the chicken.

  • 4

    Drizzle the extra virgin olive oil over the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, garlic powder, salt, and pepper evenly on top.

  • 6

    Toss the vegetables gently to ensure they are well coated with the oil and seasonings.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and starting to caramelize.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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 and wholesome meal featuring tender herb-roasted chicken paired with a colorful medley of roasted vegetables. The chicken is infused with aromatic herbs and a hint of olive oil, while the vegetables bring natural sweetness and crunch, all roasted together on a sheet pan for a simple, satisfying dish.

NUTRITION

447kcal
Protein
54.9g
Fat
20.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

170 grams Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 medium Carrot

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Pat the chicken breast dry and place it in the center of the pan.

  • 3

    Chop the red bell pepper, zucchini, red onion, and carrot into uniform pieces for even roasting and arrange them around the chicken.

  • 4

    Drizzle the extra virgin olive oil over the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, garlic powder, salt, and pepper evenly on top.

  • 6

    Toss the vegetables gently to ensure they are well coated with the oil and seasonings.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and starting to caramelize.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.