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 a vibrant sheet pan meal featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish brings together tender, juicy chicken seasoned with rosemary and thyme alongside a refreshing blend of red bell pepper, zucchini, and red onion, all roasted to perfection with a drizzle of olive oil. A balanced meal that perfectly aligns with your protein and calorie goals while delivering a burst of rustic flavors.

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NUTRITION

338kcal
Protein
33.1g
Fat
18.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush the herb mixture generously over the chicken, ensuring it is well coated.

  • 4

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Spread the vegetables evenly around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 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 and slightly charred.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.

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 a vibrant sheet pan meal featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish brings together tender, juicy chicken seasoned with rosemary and thyme alongside a refreshing blend of red bell pepper, zucchini, and red onion, all roasted to perfection with a drizzle of olive oil. A balanced meal that perfectly aligns with your protein and calorie goals while delivering a burst of rustic flavors.

NUTRITION

338kcal
Protein
33.1g
Fat
18.1g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on the prepared sheet pan. Brush the herb mixture generously over the chicken, ensuring it is well coated.

  • 4

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Spread the vegetables evenly around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 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 and slightly charred.

  • 7

    Remove from the oven and let rest for 5 minutes before serving.