Sheet Pan Roasted Zucchini and Chicken with Herbs

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

Sheet Pan Roasted Zucchini and Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Zucchini and Chicken with Herbs

Savor the delightful blend of tender, herb-infused chicken breast and perfectly roasted zucchini and red bell pepper on a sheet pan. This recipe features fresh herbs, a touch of olive oil, and vibrant vegetables, making it a wholesome and satisfying meal ideal for a balanced dinner.

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NUTRITION

316kcal
Protein
37.5g
Fat
11g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tsp Olive Oil (additional)

1 tbsp Mixed Fresh Herbs

Salt and Black 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

    Slice the zucchini into rounds and cut the red bell pepper into strips.

  • 3

    Place the chicken breast on the prepared sheet pan. Arrange the zucchini and red bell pepper around the chicken.

  • 4

    Drizzle 1 teaspoon of olive oil over the chicken and vegetables. Season generously with salt, black pepper, and fresh mixed herbs.

  • 5

    Drizzle the additional teaspoon of olive oil over the vegetables for extra crispness during roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly charred.

  • 7

    Remove from the oven and allow the chicken to rest for a few minutes before serving. Enjoy this hearty and wholesome meal either for dinner or as a protein-packed lunch.

Sheet Pan Roasted Zucchini and Chicken with Herbs

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

Sheet Pan Roasted Zucchini and Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Zucchini and Chicken with Herbs

Savor the delightful blend of tender, herb-infused chicken breast and perfectly roasted zucchini and red bell pepper on a sheet pan. This recipe features fresh herbs, a touch of olive oil, and vibrant vegetables, making it a wholesome and satisfying meal ideal for a balanced dinner.

NUTRITION

316kcal
Protein
37.5g
Fat
11g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Zucchini

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tsp Olive Oil (additional)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the zucchini into rounds and cut the red bell pepper into strips.

  • 3

    Place the chicken breast on the prepared sheet pan. Arrange the zucchini and red bell pepper around the chicken.

  • 4

    Drizzle 1 teaspoon of olive oil over the chicken and vegetables. Season generously with salt, black pepper, and fresh mixed herbs.

  • 5

    Drizzle the additional teaspoon of olive oil over the vegetables for extra crispness during roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly charred.

  • 7

    Remove from the oven and allow the chicken to rest for a few minutes before serving. Enjoy this hearty and wholesome meal either for dinner or as a protein-packed lunch.