Sheet Pan Garlic-Herb Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Garlic-Herb Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic-Herb Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant and healthy dinner featuring succulent garlic-herb marinated chicken served alongside a colorful medley of roasted rainbow vegetables. The crisp, caramelized veggies pair beautifully with the tender, juicy chicken, making this dish as delicious as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

451kcal
Protein
46.1g
Fat
18.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 medium Carrot (61g)

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, chop the red onion into wedges, and cut the carrot into thin rounds.

  • 3

    In a large bowl, combine the chopped vegetables with olive oil, minced garlic, and fresh herbs. Season with salt and pepper to taste.

  • 4

    Place the chicken breast on the sheet pan and season it with additional garlic, herbs, salt, and pepper.

  • 5

    Arrange the seasoned vegetables evenly around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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

Sheet Pan Garlic-Herb Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Garlic-Herb Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic-Herb Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant and healthy dinner featuring succulent garlic-herb marinated chicken served alongside a colorful medley of roasted rainbow vegetables. The crisp, caramelized veggies pair beautifully with the tender, juicy chicken, making this dish as delicious as it is nutritious.

NUTRITION

451kcal
Protein
46.1g
Fat
18.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 medium Carrot (61g)

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, chop the red onion into wedges, and cut the carrot into thin rounds.

  • 3

    In a large bowl, combine the chopped vegetables with olive oil, minced garlic, and fresh herbs. Season with salt and pepper to taste.

  • 4

    Place the chicken breast on the sheet pan and season it with additional garlic, herbs, salt, and pepper.

  • 5

    Arrange the seasoned vegetables evenly around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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