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

Enjoy a vibrant, wholesome dinner featuring tender chicken breast coated in aromatic herbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. The combination of savory seasoning and easy sheet pan roasting makes cleanup a breeze while delivering a balanced plate of protein and vegetables.

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NUTRITION

350kcal
Protein
44.0g
Fat
9.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 small Zucchini (100g)

1/2 unit Red Onion (55g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Drizzle the olive oil over the vegetables and toss to coat evenly.

  • 4

    Mix in the fresh rosemary, fresh thyme, garlic powder, salt, and pepper. Rub half of this herb mixture onto the chicken breast to form a crust.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan with the vegetables spread around.

  • 6

    Roast in the preheated oven for about 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 7

    Allow to rest for a few minutes before serving.

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

Enjoy a vibrant, wholesome dinner featuring tender chicken breast coated in aromatic herbs, paired with a colorful medley of roasted bell peppers, zucchini, and red onion. The combination of savory seasoning and easy sheet pan roasting makes cleanup a breeze while delivering a balanced plate of protein and vegetables.

NUTRITION

350kcal
Protein
44.0g
Fat
9.5g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 small Zucchini (100g)

1/2 unit Red Onion (55g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Drizzle the olive oil over the vegetables and toss to coat evenly.

  • 4

    Mix in the fresh rosemary, fresh thyme, garlic powder, salt, and pepper. Rub half of this herb mixture onto the chicken breast to form a crust.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan with the vegetables spread around.

  • 6

    Roast in the preheated oven for about 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 7

    Allow to rest for a few minutes before serving.