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 tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The crisp edges of the chicken achieve a delightful crunch while the vegetables offer a sweet, caramelized finish. Perfectly balanced in flavor and nutrition, this sheet pan meal delivers a satisfying mix of protein, fresh produce, and aromatic herbs.

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NUTRITION

450kcal
Protein
48.1g
Fat
19.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Red Bell Pepper

0.5 cup Yellow Bell Pepper

0.5 cup Zucchini

0.5 cup Red Onion

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create the herb marinade.

  • 3

    Place the chicken breast on the sheet pan and rub the herb mixture evenly over it.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables for added flavor.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

  • 7

    Remove from the oven and let rest for a few 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 tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The crisp edges of the chicken achieve a delightful crunch while the vegetables offer a sweet, caramelized finish. Perfectly balanced in flavor and nutrition, this sheet pan meal delivers a satisfying mix of protein, fresh produce, and aromatic herbs.

NUTRITION

450kcal
Protein
48.1g
Fat
19.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Red Bell Pepper

0.5 cup Yellow Bell Pepper

0.5 cup Zucchini

0.5 cup Red Onion

1 tablespoon Olive Oil

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to create the herb marinade.

  • 3

    Place the chicken breast on the sheet pan and rub the herb mixture evenly over it.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables for added flavor.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

  • 7

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