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 a wholesome blend of tender herb-infused chicken breast alongside a medley of colorful, roasted vegetables. This dish delivers a delightful crunch from fresh red bell peppers, zucchini, broccoli, and carrots, all lightly dressed in olive oil and aromatic herbs, making it both a nourishing and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
48.7g
Fat
10.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, broccoli, and carrot into bite-sized pieces.

  • 3

    Place the chicken breast in the center of a sheet pan and arrange the vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables.

  • 5

    Sprinkle freshly chopped rosemary and thyme, and season with salt and pepper.

  • 6

    Toss the vegetables gently to evenly coat with the olive oil and herbs.

  • 7

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

  • 8

    Remove from the oven and let the dish 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 a wholesome blend of tender herb-infused chicken breast alongside a medley of colorful, roasted vegetables. This dish delivers a delightful crunch from fresh red bell peppers, zucchini, broccoli, and carrots, all lightly dressed in olive oil and aromatic herbs, making it both a nourishing and satisfying meal.

NUTRITION

381kcal
Protein
48.7g
Fat
10.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1 cup Broccoli

1 medium Carrot

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, broccoli, and carrot into bite-sized pieces.

  • 3

    Place the chicken breast in the center of a sheet pan and arrange the vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables.

  • 5

    Sprinkle freshly chopped rosemary and thyme, and season with salt and pepper.

  • 6

    Toss the vegetables gently to evenly coat with the olive oil and herbs.

  • 7

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

  • 8

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