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 colorful vegetables paired with herb-infused chicken breast, all roasted to perfection on a single sheet pan. This dish balances lean protein with fresh veggies for a clean, nourishing meal that’s as visually appealing as it is tasty.

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NUTRITION

430kcal
Protein
58.5g
Fat
11.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1/2 medium Red Onion (55g)

1 cup Broccoli Florets (91g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, peel and slice the red onion thinly, and break the broccoli into bite-sized florets.

  • 3

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

  • 4

    Drizzle olive oil over the chicken and vegetables, then sprinkle with mixed dried herbs, salt, and pepper.

  • 5

    Toss the vegetables gently to coat them evenly with oil and seasoning.

  • 6

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

  • 7

    Remove from the oven, let it rest for a few minutes, then 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 colorful vegetables paired with herb-infused chicken breast, all roasted to perfection on a single sheet pan. This dish balances lean protein with fresh veggies for a clean, nourishing meal that’s as visually appealing as it is tasty.

NUTRITION

430kcal
Protein
58.5g
Fat
11.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 small Zucchini (118g)

1/2 medium Red Onion (55g)

1 cup Broccoli Florets (91g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, peel and slice the red onion thinly, and break the broccoli into bite-sized florets.

  • 3

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

  • 4

    Drizzle olive oil over the chicken and vegetables, then sprinkle with mixed dried herbs, salt, and pepper.

  • 5

    Toss the vegetables gently to coat them evenly with oil and seasoning.

  • 6

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

  • 7

    Remove from the oven, let it rest for a few minutes, then serve warm.