Crispy Sheet Pan Herb-Roasted Chicken with Roasted Vegetables

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

Crispy Sheet Pan Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Roasted Chicken with Roasted Vegetables

Enjoy a perfectly balanced meal featuring crispy herb-roasted chicken paired with a colorful medley of roasted vegetables. The tender chicken breast is seasoned with aromatic herbs, while broccoli, carrots, and red bell peppers are roasted to bring out their natural sweetness. A drizzle of olive oil ties the flavors together, making this dish a wholesome and satisfying option for any time of day.

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NUTRITION

303kcal
Protein
36.0g
Fat
9g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli Florets

0.5 cup Sliced Carrots

0.5 cup Sliced Red Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Mixed Fresh Herbs (thyme, rosemary)

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.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and your mixed fresh herbs.

  • 3

    In a bowl, toss the broccoli, sliced carrots, and red bell pepper with olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 5

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

  • 6

    Once cooked, let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.

Crispy Sheet Pan Herb-Roasted Chicken with Roasted Vegetables

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

Crispy Sheet Pan Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Herb-Roasted Chicken with Roasted Vegetables

Enjoy a perfectly balanced meal featuring crispy herb-roasted chicken paired with a colorful medley of roasted vegetables. The tender chicken breast is seasoned with aromatic herbs, while broccoli, carrots, and red bell peppers are roasted to bring out their natural sweetness. A drizzle of olive oil ties the flavors together, making this dish a wholesome and satisfying option for any time of day.

NUTRITION

303kcal
Protein
36.0g
Fat
9g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli Florets

0.5 cup Sliced Carrots

0.5 cup Sliced Red Bell Pepper

1 teaspoon Olive Oil

1 teaspoon Mixed Fresh Herbs (thyme, rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, and your mixed fresh herbs.

  • 3

    In a bowl, toss the broccoli, sliced carrots, and red bell pepper with olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 5

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

  • 6

    Once cooked, let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.