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 colorful, balanced plate featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The aromatic blend of rosemary, thyme, and garlic enhances each bite, making it a satisfying and nutritious meal that's perfect for dinner.

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NUTRITION

328kcal
Protein
39.7g
Fat
11.6g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1.5 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Pat dry the chicken breast and season with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 3

    Arrange the chicken on one side of the sheet pan.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the other side of the pan.

  • 5

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper.

  • 6

    Toss the vegetables gently to coat them evenly in the oil and herbs.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest briefly, and serve warm.

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 colorful, balanced plate featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The aromatic blend of rosemary, thyme, and garlic enhances each bite, making it a satisfying and nutritious meal that's perfect for dinner.

NUTRITION

328kcal
Protein
39.7g
Fat
11.6g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 Red Onion

1.5 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Pat dry the chicken breast and season with salt, pepper, minced garlic, chopped rosemary, and thyme.

  • 3

    Arrange the chicken on one side of the sheet pan.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the other side of the pan.

  • 5

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper.

  • 6

    Toss the vegetables gently to coat them evenly in the oil and herbs.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest briefly, and serve warm.