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 the simplicity of tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This sheet pan meal delivers a delightful mix of aromas from fresh herbs and garlic, making it a perfect wholesome and balanced option for breakfast, lunch, or dinner.

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NUTRITION

294kcal
Protein
32.7g
Fat
7.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

2 tsp Olive Oil

Pinch of mixed Herbs & Spices (thyme, rosemary, garlic powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast and chopped vegetables (red bell pepper, zucchini, and broccoli) on a large sheet pan.

  • 3

    Drizzle with olive oil and sprinkle evenly with the mixed herbs and garlic powder. Toss gently to coat all ingredients.

  • 4

    Arrange the chicken in the center with vegetables around it in a single layer.

  • 5

    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.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

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 the simplicity of tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This sheet pan meal delivers a delightful mix of aromas from fresh herbs and garlic, making it a perfect wholesome and balanced option for breakfast, lunch, or dinner.

NUTRITION

294kcal
Protein
32.7g
Fat
7.4g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

2 tsp Olive Oil

Pinch of mixed Herbs & Spices (thyme, rosemary, garlic powder)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast and chopped vegetables (red bell pepper, zucchini, and broccoli) on a large sheet pan.

  • 3

    Drizzle with olive oil and sprinkle evenly with the mixed herbs and garlic powder. Toss gently to coat all ingredients.

  • 4

    Arrange the chicken in the center with vegetables around it in a single layer.

  • 5

    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.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.