Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Savor a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast, perfectly seasoned and roasted on a single sheet pan for minimal cleanup. Each bite delivers a satisfying crunch and tender, juicy chicken, making it an ideal balanced meal that fits within your targeted macros.

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NUTRITION

316kcal
Protein
38.2g
Fat
9.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Herbs (Thyme, Rosemary, Oregano) to taste

1 tbsp Lemon Juice

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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 rub with lemon juice, olive oil, and a generous mix of thyme, rosemary, and oregano.

  • 3

    Chop the bell pepper, zucchini, carrot, red onion, and cherry tomatoes into bite-sized pieces; toss them in a bowl with a light drizzle of olive oil and a pinch of herbs.

  • 4

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the prepared vegetables in an even layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through for even roasting.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and plate with a generous serving of roasted vegetables.

  • 7

    Enjoy your balanced, macro-conscious meal!

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Savor a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast, perfectly seasoned and roasted on a single sheet pan for minimal cleanup. Each bite delivers a satisfying crunch and tender, juicy chicken, making it an ideal balanced meal that fits within your targeted macros.

NUTRITION

316kcal
Protein
38.2g
Fat
9.3g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Herbs (Thyme, Rosemary, Oregano) to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub with lemon juice, olive oil, and a generous mix of thyme, rosemary, and oregano.

  • 3

    Chop the bell pepper, zucchini, carrot, red onion, and cherry tomatoes into bite-sized pieces; toss them in a bowl with a light drizzle of olive oil and a pinch of herbs.

  • 4

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the prepared vegetables in an even layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through for even roasting.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and plate with a generous serving of roasted vegetables.

  • 7

    Enjoy your balanced, macro-conscious meal!