Sheet Pan Herb 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 Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb Chicken and Roasted Vegetables

Enjoy a vibrant and comforting plate of herb-infused chicken paired with an assortment of roasted vegetables. This dish features tender, juicy chicken breast seasoned with aromatic herbs, complemented by sweet red bell pepper, crisp zucchini, and nutritious broccoli, all enhanced with a drizzle of olive oil for a perfect balance of flavors.

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NUTRITION

390kcal
Protein
52.2g
Fat
10.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx. 140g)

1 medium Red Bell Pepper (approx. 150g)

1 small Zucchini (approx. 150g)

1 cup Broccoli Florets (approx. 91g)

1 teaspoon Olive Oil (approx. 4.5g)

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chop the red bell pepper, zucchini, and broccoli into even pieces.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle the dried rosemary, dried thyme, garlic powder, salt, and black pepper evenly over the ingredients.

  • 4

    Toss the vegetables gently to ensure they are well coated with the oil and seasoning.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender with slight char edges.

  • 6

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

Sheet Pan Herb 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 Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb Chicken and Roasted Vegetables

Enjoy a vibrant and comforting plate of herb-infused chicken paired with an assortment of roasted vegetables. This dish features tender, juicy chicken breast seasoned with aromatic herbs, complemented by sweet red bell pepper, crisp zucchini, and nutritious broccoli, all enhanced with a drizzle of olive oil for a perfect balance of flavors.

NUTRITION

390kcal
Protein
52.2g
Fat
10.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx. 140g)

1 medium Red Bell Pepper (approx. 150g)

1 small Zucchini (approx. 150g)

1 cup Broccoli Florets (approx. 91g)

1 teaspoon Olive Oil (approx. 4.5g)

1 teaspoon Dried Rosemary

1 teaspoon Dried Thyme

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chop the red bell pepper, zucchini, and broccoli into even pieces.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle the dried rosemary, dried thyme, garlic powder, salt, and black pepper evenly over the ingredients.

  • 4

    Toss the vegetables gently to ensure they are well coated with the oil and seasoning.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender with slight char edges.

  • 6

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