Sheet Pan Herb-Roasted Chicken and Roasted Vegetables

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

Sheet Pan Herb-Roasted Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Roasted Vegetables

Savor the simplicity of this one-pan meal featuring tender herb-roasted chicken paired with a vibrant medley of roasted vegetables. The aromatic blend of rosemary, thyme, and a drizzle of olive oil brings out the natural sweetness of the veggies, while the chicken is perfectly seasoned and juicy. This dish is a wholesome, balanced option ideal for a nourishing dinner.

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NUTRITION

461kcal
Protein
59.0g
Fat
12.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Fillet

1 cup Broccoli

1 cup Zucchini

1 cup Red Bell Pepper

1/2 cup Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the zucchini, red bell pepper, and red onion into even pieces. Chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast fillet in the center of a sheet pan. Surround it with all the chopped vegetables.

  • 4

    Drizzle the olive oil and lemon juice over the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, garlic powder, salt, and pepper evenly over the entire pan.

  • 6

    Toss the vegetables lightly to ensure they are evenly coated. Leave the chicken as is.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

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

Sheet Pan Herb-Roasted Chicken and Roasted Vegetables

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

Sheet Pan Herb-Roasted Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Roasted Vegetables

Savor the simplicity of this one-pan meal featuring tender herb-roasted chicken paired with a vibrant medley of roasted vegetables. The aromatic blend of rosemary, thyme, and a drizzle of olive oil brings out the natural sweetness of the veggies, while the chicken is perfectly seasoned and juicy. This dish is a wholesome, balanced option ideal for a nourishing dinner.

NUTRITION

461kcal
Protein
59.0g
Fat
12.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast Fillet

1 cup Broccoli

1 cup Zucchini

1 cup Red Bell Pepper

1/2 cup Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the zucchini, red bell pepper, and red onion into even pieces. Chop the broccoli into bite-sized florets.

  • 3

    Place the chicken breast fillet in the center of a sheet pan. Surround it with all the chopped vegetables.

  • 4

    Drizzle the olive oil and lemon juice over the chicken and vegetables.

  • 5

    Sprinkle the mixed dried herbs, garlic powder, salt, and pepper evenly over the entire pan.

  • 6

    Toss the vegetables lightly to ensure they are evenly coated. Leave the chicken as is.

  • 7

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

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