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 a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast. The tender, juicy chicken is elevated by fragrant rosemary and thyme, while the colorful bell peppers, zucchini, and red onion provide a delightful sweetness and crunch. A light brush of olive oil ties the dish together, creating a balanced meal that is both wholesome and flavorful.

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NUTRITION

385kcal
Protein
55.7g
Fat
11.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

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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 the chopped fresh rosemary, thyme, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel, then rub half of the herb mixture evenly over the chicken.

  • 4

    Chunk the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Place them on the sheet pan.

  • 5

    Drizzle the vegetables with olive oil and sprinkle the remaining herb mixture over them. Toss gently to combine.

  • 6

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

  • 7

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

  • 8

    Remove from oven, let rest for a few minutes, then 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

Enjoy a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast. The tender, juicy chicken is elevated by fragrant rosemary and thyme, while the colorful bell peppers, zucchini, and red onion provide a delightful sweetness and crunch. A light brush of olive oil ties the dish together, creating a balanced meal that is both wholesome and flavorful.

NUTRITION

385kcal
Protein
55.7g
Fat
11.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the chopped fresh rosemary, thyme, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel, then rub half of the herb mixture evenly over the chicken.

  • 4

    Chunk the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Place them on the sheet pan.

  • 5

    Drizzle the vegetables with olive oil and sprinkle the remaining herb mixture over them. Toss gently to combine.

  • 6

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

  • 7

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

  • 8

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