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 colorful, nutrient-packed dish featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. This sheet pan meal is perfect for breakfast, lunch, or dinner, offering a harmonious balance of lean protein, vibrant veggies, and aromatic herbs that elevate its fresh, rustic flavors.

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NUTRITION

314kcal
Protein
36.1g
Fat
8.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1 small (half) Red Onion

2 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black 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, mix 1 teaspoon of olive oil with minced garlic, fresh rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast on the center of the sheet pan. Rub the herb mixture evenly over the surface of the chicken to create a flavorful crust.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in the remaining 1 teaspoon of olive oil and season with additional salt and pepper.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the 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

Enjoy a colorful, nutrient-packed dish featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. This sheet pan meal is perfect for breakfast, lunch, or dinner, offering a harmonious balance of lean protein, vibrant veggies, and aromatic herbs that elevate its fresh, rustic flavors.

NUTRITION

314kcal
Protein
36.1g
Fat
8.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1 small (half) Red Onion

2 tsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix 1 teaspoon of olive oil with minced garlic, fresh rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast on the center of the sheet pan. Rub the herb mixture evenly over the surface of the chicken to create a flavorful crust.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in the remaining 1 teaspoon of olive oil and season with additional salt and pepper.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 7

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