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 mix of tender chicken breast and colorful vegetables, all roasted to perfection with fresh herbs and a touch of olive oil. This dish offers a delightful balance of savory flavors and wholesome ingredients, making it a perfect dinner option for a nutritious, clean-eating lifestyle.

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NUTRITION

329kcal
Protein
32.9g
Fat
18.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 medium Carrot, chopped

1 tbsp Extra-Virgin Olive Oil

2 tbsp Mixed Fresh Herbs (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into uniform pieces if desired, or leave whole for a thicker roast.

  • 3

    In a large bowl, combine the sliced red bell pepper, zucchini, red onion, and chopped carrot.

  • 4

    Drizzle the vegetables with olive oil, add the mixed fresh herbs, salt, and pepper, and toss to coat evenly.

  • 5

    Place the chicken breast on the prepared sheet pan and surround with the seasoned vegetables.

  • 6

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

  • 7

    Remove from the oven and allow to rest for a few minutes before serving. Enjoy your healthy, balanced meal!

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 mix of tender chicken breast and colorful vegetables, all roasted to perfection with fresh herbs and a touch of olive oil. This dish offers a delightful balance of savory flavors and wholesome ingredients, making it a perfect dinner option for a nutritious, clean-eating lifestyle.

NUTRITION

329kcal
Protein
32.9g
Fat
18.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 medium Carrot, chopped

1 tbsp Extra-Virgin Olive Oil

2 tbsp Mixed Fresh Herbs (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into uniform pieces if desired, or leave whole for a thicker roast.

  • 3

    In a large bowl, combine the sliced red bell pepper, zucchini, red onion, and chopped carrot.

  • 4

    Drizzle the vegetables with olive oil, add the mixed fresh herbs, salt, and pepper, and toss to coat evenly.

  • 5

    Place the chicken breast on the prepared sheet pan and surround with the seasoned vegetables.

  • 6

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

  • 7

    Remove from the oven and allow to rest for a few minutes before serving. Enjoy your healthy, balanced meal!