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

A vibrant and wholesome sheet pan meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish is infused with aromatic herbs and finished with a drizzle of olive oil to enhance the natural flavors of the vegetables, making it a perfect balanced option for breakfast, lunch, or dinner.

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NUTRITION

378kcal
Protein
47.1g
Fat
10.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and set aside. In a small bowl, mix chopped rosemary, thyme, minced garlic, salt, and pepper with a drizzle of olive oil.

  • 3

    Brush the chicken breast with half of the herb mixture, ensuring it's well-coated. Arrange the chicken on one side of the sheet pan.

  • 4

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 5

    Toss the vegetables with the remaining herb mixture and a drizzle of olive oil, then spread them out on the sheet pan around the chicken.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside 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

A vibrant and wholesome sheet pan meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish is infused with aromatic herbs and finished with a drizzle of olive oil to enhance the natural flavors of the vegetables, making it a perfect balanced option for breakfast, lunch, or dinner.

NUTRITION

378kcal
Protein
47.1g
Fat
10.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and set aside. In a small bowl, mix chopped rosemary, thyme, minced garlic, salt, and pepper with a drizzle of olive oil.

  • 3

    Brush the chicken breast with half of the herb mixture, ensuring it's well-coated. Arrange the chicken on one side of the sheet pan.

  • 4

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 5

    Toss the vegetables with the remaining herb mixture and a drizzle of olive oil, then spread them out on the sheet pan around the chicken.

  • 6

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

  • 7

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