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 medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This dish strikes a beautifully balanced note of crispy, aromatic herbs with tender chicken and caramelized vegetables, creating a visually stunning and nutritious meal that's perfect for a hearty lunch or dinner.

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NUTRITION

354kcal
Protein
42.7g
Fat
9.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup diced Red Bell Pepper (150g)

1 cup sliced Zucchini (120g)

1 cup Baby Carrots (122g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

2 cloves Garlic, minced

1 tbsp Lemon Juice (15g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, lemon juice, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the herb mixture over the chicken, ensuring it's evenly coated.

  • 4

    In a large bowl, toss the diced red bell pepper, sliced zucchini, and baby carrots with the remaining herb mixture.

  • 5

    Spread the vegetables around the chicken breast on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 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 a vibrant medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This dish strikes a beautifully balanced note of crispy, aromatic herbs with tender chicken and caramelized vegetables, creating a visually stunning and nutritious meal that's perfect for a hearty lunch or dinner.

NUTRITION

354kcal
Protein
42.7g
Fat
9.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup diced Red Bell Pepper (150g)

1 cup sliced Zucchini (120g)

1 cup Baby Carrots (122g)

1 tsp Olive Oil (4.5g)

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

2 cloves Garlic, minced

1 tbsp Lemon Juice (15g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, lemon juice, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush half of the herb mixture over the chicken, ensuring it's evenly coated.

  • 4

    In a large bowl, toss the diced red bell pepper, sliced zucchini, and baby carrots with the remaining herb mixture.

  • 5

    Spread the vegetables around the chicken breast on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

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