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 this vibrant, one-pan dish featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The fresh rosemary and thyme elevate the aroma while a splash of olive oil ensures perfectly caramelized, flavorful veggies. A simple yet satisfying meal that delights with its mix of textures and natural sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

363kcal
Protein
42.7g
Fat
11.9g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100g Red Bell Pepper

100g Zucchini

100g Carrot

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides generously with salt and black pepper.

  • 3

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, and thyme leaves to create the herb marinade.

  • 4

    Brush the chicken evenly with the herb marinade, ensuring a light crust forms on its surface.

  • 5

    Prepare the vegetables by cutting the red bell pepper into strips, zucchini into rounds, and carrot into thin sticks.

  • 6

    Toss the vegetables with a drizzle of olive oil, and season lightly with salt and pepper.

  • 7

    Arrange the chicken breast and vegetables on the pre-heated sheet pan in a single layer.

  • 8

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 9

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

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 this vibrant, one-pan dish featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The fresh rosemary and thyme elevate the aroma while a splash of olive oil ensures perfectly caramelized, flavorful veggies. A simple yet satisfying meal that delights with its mix of textures and natural sweetness.

NUTRITION

363kcal
Protein
42.7g
Fat
11.9g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100g Red Bell Pepper

100g Zucchini

100g Carrot

2 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides generously with salt and black pepper.

  • 3

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, and thyme leaves to create the herb marinade.

  • 4

    Brush the chicken evenly with the herb marinade, ensuring a light crust forms on its surface.

  • 5

    Prepare the vegetables by cutting the red bell pepper into strips, zucchini into rounds, and carrot into thin sticks.

  • 6

    Toss the vegetables with a drizzle of olive oil, and season lightly with salt and pepper.

  • 7

    Arrange the chicken breast and vegetables on the pre-heated sheet pan in a single layer.

  • 8

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 9

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.