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 herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The chicken is tender and juicy with a crisp herb crust, while the medley of colorful veggies delivers a subtle sweetness and crunchy texture. Perfect for a wholesome dinner that satisfies your protein needs while keeping it light and flavorful.

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NUTRITION

331kcal
Protein
39.9g
Fat
12.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 small Red Onion

1.5 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with garlic powder, salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into evenly sized pieces for even roasting.

  • 4

    Place the vegetables on the sheet pan, drizzle with olive oil, and season lightly with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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 herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The chicken is tender and juicy with a crisp herb crust, while the medley of colorful veggies delivers a subtle sweetness and crunchy texture. Perfect for a wholesome dinner that satisfies your protein needs while keeping it light and flavorful.

NUTRITION

331kcal
Protein
39.9g
Fat
12.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless, boneless)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 small Red Onion

1.5 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with garlic powder, salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into evenly sized pieces for even roasting.

  • 4

    Place the vegetables on the sheet pan, drizzle with olive oil, and season lightly with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.