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, one-pan roasted dish featuring succulent herb-infused chicken breast paired with a colorful medley of fresh vegetables. This dish delivers robust flavors, a delightful texture contrast, and an appealing presentation, making it a perfect choice for a satisfying meal.

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NUTRITION

341kcal
Protein
40.7g
Fat
12g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

0.5 cup Zucchini

0.5 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with broccoli, red bell pepper, and zucchini.

  • 3

    Drizzle olive oil over the chicken and vegetables. Sprinkle the fresh rosemary, thyme, salt, and black pepper evenly.

  • 4

    Toss the vegetables lightly to ensure they are coated with the herbs and oil.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

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

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, one-pan roasted dish featuring succulent herb-infused chicken breast paired with a colorful medley of fresh vegetables. This dish delivers robust flavors, a delightful texture contrast, and an appealing presentation, making it a perfect choice for a satisfying meal.

NUTRITION

341kcal
Protein
40.7g
Fat
12g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 cup Red Bell Pepper

0.5 cup Zucchini

0.5 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Surround it with broccoli, red bell pepper, and zucchini.

  • 3

    Drizzle olive oil over the chicken and vegetables. Sprinkle the fresh rosemary, thyme, salt, and black pepper evenly.

  • 4

    Toss the vegetables lightly to ensure they are coated with the herbs and oil.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

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