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 the vibrant flavors and hearty texture of tender herb-crusted chicken paired with a colorful medley of roasted vegetables. A perfect balance of lean protein and nutrient-packed veggies, this dish offers a delightful crunch and aromatic appeal that makes it ideal for any meal of the day.

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NUTRITION

347kcal
Protein
46.6g
Fat
9.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, finely chop the garlic, rosemary, and thyme. Mix with olive oil to create an herb paste.

  • 3

    Pat dry the chicken breast and rub both sides with the herb paste. Season with salt and pepper if desired.

  • 4

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

  • 5

    On a sheet pan lined with parchment paper, arrange the vegetables in an even layer. Drizzle any remaining herb paste over the vegetables.

  • 6

    Nestle the chicken breast among the vegetables on the sheet pan.

  • 7

    Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked and the vegetables are tender with slight edges crisped.

  • 8

    Allow the dish to rest for a couple minutes before serving to lock in the flavors.

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 the vibrant flavors and hearty texture of tender herb-crusted chicken paired with a colorful medley of roasted vegetables. A perfect balance of lean protein and nutrient-packed veggies, this dish offers a delightful crunch and aromatic appeal that makes it ideal for any meal of the day.

NUTRITION

347kcal
Protein
46.6g
Fat
9.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, finely chop the garlic, rosemary, and thyme. Mix with olive oil to create an herb paste.

  • 3

    Pat dry the chicken breast and rub both sides with the herb paste. Season with salt and pepper if desired.

  • 4

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

  • 5

    On a sheet pan lined with parchment paper, arrange the vegetables in an even layer. Drizzle any remaining herb paste over the vegetables.

  • 6

    Nestle the chicken breast among the vegetables on the sheet pan.

  • 7

    Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked and the vegetables are tender with slight edges crisped.

  • 8

    Allow the dish to rest for a couple minutes before serving to lock in the flavors.