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 this vibrant and wholesome dish featuring a perfectly seasoned herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The tender chicken is infused with aromatic herbs and a light drizzle of olive oil, while the roasted red bell pepper, zucchini, red onion, and broccoli add a delightful crunch and natural sweetness, making it an ideal, balanced meal.

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NUTRITION

331kcal
Protein
35.2g
Fat
15.9g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Broccoli Florets

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1/4 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan lined with parchment paper.

  • 3

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

  • 4

    Brush the chicken breast evenly with the herb mixture.

  • 5

    Cut the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces and spread them around the chicken on the sheet pan.

  • 6

    Drizzle any remaining herb mixture over the vegetables ensuring they are lightly coated.

  • 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 caramelized.

  • 8

    Remove from the oven, let rest for a few 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

Savor this vibrant and wholesome dish featuring a perfectly seasoned herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The tender chicken is infused with aromatic herbs and a light drizzle of olive oil, while the roasted red bell pepper, zucchini, red onion, and broccoli add a delightful crunch and natural sweetness, making it an ideal, balanced meal.

NUTRITION

331kcal
Protein
35.2g
Fat
15.9g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 tablespoon Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Broccoli Florets

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

1/4 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan lined with parchment paper.

  • 3

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

  • 4

    Brush the chicken breast evenly with the herb mixture.

  • 5

    Cut the red bell pepper, zucchini, red onion, and broccoli into bite-sized pieces and spread them around the chicken on the sheet pan.

  • 6

    Drizzle any remaining herb mixture over the vegetables ensuring they are lightly coated.

  • 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 caramelized.

  • 8

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