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, nutrient-packed meal featuring juicy herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. Each bite is enhanced by the aromatic blend of fresh thyme, rosemary, and garlic, creating a satisfying dish that's as healthy as it is delicious.

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NUTRITION

328kcal
Protein
43.5g
Fat
9.3g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Red Bell Pepper (sliced)

0.5 cup Yellow Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.5 cup Red Onion (sliced)

0.5 cup Carrot (sliced)

1 teaspoon Olive Oil

Herbs & Spices (thyme, rosemary, garlic powder) to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and season generously with garlic powder, chopped fresh thyme, rosemary, salt, and pepper.

  • 3

    Add the sliced red bell pepper, yellow bell pepper, zucchini, red onion, and carrot to the pan, spreading them evenly around the chicken.

  • 4

    Toss the vegetables lightly with a sprinkle of the same herbs and spices to ensure even seasoning.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender with a slight char on the edges.

  • 6

    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 vibrant, nutrient-packed meal featuring juicy herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. Each bite is enhanced by the aromatic blend of fresh thyme, rosemary, and garlic, creating a satisfying dish that's as healthy as it is delicious.

NUTRITION

328kcal
Protein
43.5g
Fat
9.3g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Red Bell Pepper (sliced)

0.5 cup Yellow Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.5 cup Red Onion (sliced)

0.5 cup Carrot (sliced)

1 teaspoon Olive Oil

Herbs & Spices (thyme, rosemary, garlic powder) to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and season generously with garlic powder, chopped fresh thyme, rosemary, salt, and pepper.

  • 3

    Add the sliced red bell pepper, yellow bell pepper, zucchini, red onion, and carrot to the pan, spreading them evenly around the chicken.

  • 4

    Toss the vegetables lightly with a sprinkle of the same herbs and spices to ensure even seasoning.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender with a slight char on the edges.

  • 6

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