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 this vibrant, herb-infused chicken paired with a colorful medley of roasted vegetables. This one-pan wonder marries succulent chicken breast with crisp, lightly seasoned rainbow vegetables, all enhanced by a fragrant blend of fresh herbs and a drizzle of olive oil for a satisfying, well-balanced meal.

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NUTRITION

395kcal
Protein
56.0g
Fat
11.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g, sliced)

1/2 medium Yellow Bell Pepper (75g, sliced)

1/2 medium Zucchini (90g, sliced)

1/4 medium Red Onion (40g, sliced)

1 tsp Extra Virgin Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the sheet pan. Pat it dry and season generously with salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Arrange the sliced red bell pepper, yellow bell pepper, zucchini, and red onion around the chicken on the sheet pan.

  • 4

    Drizzle the vegetables lightly with extra virgin olive oil and sprinkle with a little salt and pepper. Toss the vegetables slightly to ensure even coating.

  • 5

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and then slice it against the grain before serving 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

Enjoy this vibrant, herb-infused chicken paired with a colorful medley of roasted vegetables. This one-pan wonder marries succulent chicken breast with crisp, lightly seasoned rainbow vegetables, all enhanced by a fragrant blend of fresh herbs and a drizzle of olive oil for a satisfying, well-balanced meal.

NUTRITION

395kcal
Protein
56.0g
Fat
11.3g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g, sliced)

1/2 medium Yellow Bell Pepper (75g, sliced)

1/2 medium Zucchini (90g, sliced)

1/4 medium Red Onion (40g, sliced)

1 tsp Extra Virgin Olive Oil (5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the sheet pan. Pat it dry and season generously with salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Arrange the sliced red bell pepper, yellow bell pepper, zucchini, and red onion around the chicken on the sheet pan.

  • 4

    Drizzle the vegetables lightly with extra virgin olive oil and sprinkle with a little salt and pepper. Toss the vegetables slightly to ensure even coating.

  • 5

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and then slice it against the grain before serving with the roasted vegetables.