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 plate of herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The delicate seasoning and crisp roasting bring out the natural sweetness and earthy flavors, making this dish as delightful for dinner as it is versatile for lunch or even a hearty breakfast.

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NUTRITION

365kcal
Protein
34.2g
Fat
18.4g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1/2 medium Red Bell Pepper (approx. 75g)

1/2 medium Yellow Bell Pepper (approx. 75g)

1/2 medium Zucchini (approx. 100g)

1/4 medium Red Onion (approx. 40g)

1 tbsp Olive Oil (approx. 13.5g)

1 clove Garlic

1 tsp Fresh Rosemary and Thyme (each, chopped)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper.

  • 3

    Place the chicken breast on a sheet pan and brush both sides generously with the herb mixture, ensuring an even coating.

  • 4

    Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Toss the vegetables in the remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    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.

  • 7

    Remove from the oven, let rest for a few minutes, then 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 vibrant plate of herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The delicate seasoning and crisp roasting bring out the natural sweetness and earthy flavors, making this dish as delightful for dinner as it is versatile for lunch or even a hearty breakfast.

NUTRITION

365kcal
Protein
34.2g
Fat
18.4g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1/2 medium Red Bell Pepper (approx. 75g)

1/2 medium Yellow Bell Pepper (approx. 75g)

1/2 medium Zucchini (approx. 100g)

1/4 medium Red Onion (approx. 40g)

1 tbsp Olive Oil (approx. 13.5g)

1 clove Garlic

1 tsp Fresh Rosemary and Thyme (each, chopped)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper.

  • 3

    Place the chicken breast on a sheet pan and brush both sides generously with the herb mixture, ensuring an even coating.

  • 4

    Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Toss the vegetables in the remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    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.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.