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 plate of tender herb-crusted chicken paired with an assortment of roasted rainbow vegetables. This balanced dish offers a harmonious blend of succulent protein and crisp, caramelized veggies dressed lightly in olive oil and fresh herbs, perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
34.5g
Fat
16.2g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Dried Oregano

1 teaspoon Garlic Powder

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1 small Red Onion

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, fresh rosemary, fresh thyme, dried oregano, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on the center of the sheet pan and brush evenly with the herb mixture.

  • 4

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

  • 5

    Drizzle any remaining herb-oil mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the chicken is thoroughly cooked and the vegetables are tender with slight caramelization.

  • 7

    Remove from 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 vibrant plate of tender herb-crusted chicken paired with an assortment of roasted rainbow vegetables. This balanced dish offers a harmonious blend of succulent protein and crisp, caramelized veggies dressed lightly in olive oil and fresh herbs, perfect for a wholesome dinner.

NUTRITION

375kcal
Protein
34.5g
Fat
16.2g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Dried Oregano

1 teaspoon Garlic Powder

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1 small Red Onion

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, fresh rosemary, fresh thyme, dried oregano, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on the center of the sheet pan and brush evenly with the herb mixture.

  • 4

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

  • 5

    Drizzle any remaining herb-oil mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the chicken is thoroughly cooked and the vegetables are tender with slight caramelization.

  • 7

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