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, one-pan meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish bursts with fresh aromatics like thyme, parsley, and lemon zest, making every bite a harmonious blend of savory and bright flavors.

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NUTRITION

375kcal
Protein
38.1g
Fat
16.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Skinless)

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, chopped

0.25 medium Red Onion, quartered

0.5 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley, chopped

1 teaspoon Fresh Thyme, chopped

2 cloves Garlic, minced

1 teaspoon Lemon Zest

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix together chopped parsley, thyme, minced garlic, and lemon zest.

  • 3

    Sprinkle the herb mixture evenly over the chicken, pressing gently to adhere.

  • 4

    Around the chicken, arrange the red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with extra virgin olive oil and season lightly with salt and pepper.

  • 5

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

  • 6

    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

Enjoy a vibrant, one-pan meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish bursts with fresh aromatics like thyme, parsley, and lemon zest, making every bite a harmonious blend of savory and bright flavors.

NUTRITION

375kcal
Protein
38.1g
Fat
16.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Skinless)

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, chopped

0.25 medium Red Onion, quartered

0.5 cup Cherry Tomatoes

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Fresh Parsley, chopped

1 teaspoon Fresh Thyme, chopped

2 cloves Garlic, minced

1 teaspoon Lemon Zest

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix together chopped parsley, thyme, minced garlic, and lemon zest.

  • 3

    Sprinkle the herb mixture evenly over the chicken, pressing gently to adhere.

  • 4

    Around the chicken, arrange the red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with extra virgin olive oil and season lightly with salt and pepper.

  • 5

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

  • 6

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