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 herb-infused roasted chicken paired with a colorful array of crisp vegetables. Perfectly balanced with lean protein and nutrient-packed produce, this sheet pan dish taps into rustic, comforting flavors with a fresh bright appeal.

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NUTRITION

324kcal
Protein
37.7g
Fat
9.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 medium Red Bell Pepper (~120g)

1 cup sliced Zucchini (~124g)

1 cup sliced Yellow Squash (~113g)

1/2 medium Red Onion (~55g)

1 medium Carrot (~61g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Mixed Fresh Herbs (chopped)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper. Arrange the chicken breast in the center and surround it with sliced red bell pepper, zucchini, yellow squash, red onion, and carrot.

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle chopped fresh herbs, salt, and black pepper over all ingredients for a burst of flavor.

  • 5

    Toss the vegetables gently to ensure an even coating of herbs and oil.

  • 6

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

  • 7

    Remove from the oven, let it rest for a couple of minutes, and 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 herb-infused roasted chicken paired with a colorful array of crisp vegetables. Perfectly balanced with lean protein and nutrient-packed produce, this sheet pan dish taps into rustic, comforting flavors with a fresh bright appeal.

NUTRITION

324kcal
Protein
37.7g
Fat
9.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (~142g)

1 medium Red Bell Pepper (~120g)

1 cup sliced Zucchini (~124g)

1 cup sliced Yellow Squash (~113g)

1/2 medium Red Onion (~55g)

1 medium Carrot (~61g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Mixed Fresh Herbs (chopped)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper. Arrange the chicken breast in the center and surround it with sliced red bell pepper, zucchini, yellow squash, red onion, and carrot.

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle chopped fresh herbs, salt, and black pepper over all ingredients for a burst of flavor.

  • 5

    Toss the vegetables gently to ensure an even coating of herbs and oil.

  • 6

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

  • 7

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