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 delightful balance of succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish delivers savory, aromatic flavors with a satisfying crunch, making it a vibrant and wholesome meal perfect for any time of day.

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NUTRITION

399kcal
Protein
42.5g
Fat
12.4g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1.5 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary and Thyme)

2 Garlic Cloves

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Rub the herb mixture evenly over the chicken breast.

  • 4

    Chop broccoli, red bell pepper, zucchini, and red onion into evenly sized pieces for uniform roasting.

  • 5

    Toss the vegetables in olive oil, salt, and pepper on a sheet pan.

  • 6

    Nestle the herb-crusted chicken breast among the vegetables on the sheet pan.

  • 7

    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 charred.

  • 8

    Remove from the oven, let rest for 5 minutes, 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 delightful balance of succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish delivers savory, aromatic flavors with a satisfying crunch, making it a vibrant and wholesome meal perfect for any time of day.

NUTRITION

399kcal
Protein
42.5g
Fat
12.4g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1.5 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary and Thyme)

2 Garlic Cloves

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Rub the herb mixture evenly over the chicken breast.

  • 4

    Chop broccoli, red bell pepper, zucchini, and red onion into evenly sized pieces for uniform roasting.

  • 5

    Toss the vegetables in olive oil, salt, and pepper on a sheet pan.

  • 6

    Nestle the herb-crusted chicken breast among the vegetables on the sheet pan.

  • 7

    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 charred.

  • 8

    Remove from the oven, let rest for 5 minutes, and serve warm.