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 beautifully balanced dish featuring tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This sheet pan meal delivers a harmonious blend of flavors and textures with crunchy, caramelized veggies and juicy, perfectly seasoned chicken, making it an ideal option for clean eating and muscle-fueling nourishment.

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NUTRITION

297kcal
Protein
38g
Fat
9.0g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Carrot

2 tsp Olive Oil

1 tbsp Fresh Thyme, chopped

1 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 salt, pepper, garlic powder, and chopped fresh thyme.

  • 3

    In a bowl, gently toss the red bell pepper, zucchini, and carrot slices with olive oil, salt, and pepper.

  • 4

    Arrange the seasoned chicken breast on the sheet pan and distribute the vegetables evenly around it.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with a slight char on the edges.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with 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

Savor a beautifully balanced dish featuring tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This sheet pan meal delivers a harmonious blend of flavors and textures with crunchy, caramelized veggies and juicy, perfectly seasoned chicken, making it an ideal option for clean eating and muscle-fueling nourishment.

NUTRITION

297kcal
Protein
38g
Fat
9.0g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Carrot

2 tsp Olive Oil

1 tbsp Fresh Thyme, chopped

1 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 salt, pepper, garlic powder, and chopped fresh thyme.

  • 3

    In a bowl, gently toss the red bell pepper, zucchini, and carrot slices with olive oil, salt, and pepper.

  • 4

    Arrange the seasoned chicken breast on the sheet pan and distribute the vegetables evenly around it.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with a slight char on the edges.

  • 6

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