Sheet Pan Herb-Garlic Roasted Chicken and Crispy Vegetables

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

Sheet Pan Herb-Garlic Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Garlic Roasted Chicken and Crispy Vegetables

Savor a medley of tender herb-garlic roasted chicken paired with a colorful array of crispy vegetables. This one-pan meal is not only bursting with fresh, aromatic flavors but also perfectly balanced to support your nutritional goals.

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NUTRITION

392kcal
Protein
37.8g
Fat
18.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

1 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Mixed Dried Herbs

Salt & 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 for easy cleanup.

  • 2

    Pat the chicken breast dry with a paper towel. In a small bowl, combine the olive oil, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush it evenly with the herb-garlic mixture.

  • 4

    Chop the broccoli into florets, slice the red bell pepper, zucchini, and carrot into uniform pieces. Arrange the vegetables around the chicken on the pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and crisp along the edges.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your balanced, nutritious meal!

Sheet Pan Herb-Garlic Roasted Chicken and Crispy Vegetables

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

Sheet Pan Herb-Garlic Roasted Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Garlic Roasted Chicken and Crispy Vegetables

Savor a medley of tender herb-garlic roasted chicken paired with a colorful array of crispy vegetables. This one-pan meal is not only bursting with fresh, aromatic flavors but also perfectly balanced to support your nutritional goals.

NUTRITION

392kcal
Protein
37.8g
Fat
18.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

1 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with a paper towel. In a small bowl, combine the olive oil, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush it evenly with the herb-garlic mixture.

  • 4

    Chop the broccoli into florets, slice the red bell pepper, zucchini, and carrot into uniform pieces. Arrange the vegetables around the chicken on the pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and crisp along the edges.

  • 7

    Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your balanced, nutritious meal!