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 hearty goodness of herb-crusted chicken paired with an array of colorful roasted vegetables. This one-pan meal delivers juicy tender chicken accentuated by a fragrant blend of rosemary, thyme, and garlic, while the medley of bell peppers, zucchini, broccoli, carrots, and green beans offers both vibrancy and nutritional balance. Perfectly roasted to bring out natural sweetness and crunch, this dish is delicious, wholesome, and beautifully simple.

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NUTRITION

345kcal
Protein
41.2g
Fat
9.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/2 cup Broccoli (florets)

1/2 cup Carrots (sliced or baby)

1/2 cup Green Beans

1 tsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme

2 cloves Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, and lemon juice.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the herb mixture.

  • 4

    Arrange the red bell pepper, zucchini, broccoli, carrots, and green beans around the chicken breast, ensuring even distribution.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Allow the dish to rest for a few minutes before serving, and enjoy your balanced, flavorful meal.

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 hearty goodness of herb-crusted chicken paired with an array of colorful roasted vegetables. This one-pan meal delivers juicy tender chicken accentuated by a fragrant blend of rosemary, thyme, and garlic, while the medley of bell peppers, zucchini, broccoli, carrots, and green beans offers both vibrancy and nutritional balance. Perfectly roasted to bring out natural sweetness and crunch, this dish is delicious, wholesome, and beautifully simple.

NUTRITION

345kcal
Protein
41.2g
Fat
9.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper (chopped)

1/2 cup Zucchini (sliced)

1/2 cup Broccoli (florets)

1/2 cup Carrots (sliced or baby)

1/2 cup Green Beans

1 tsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme

2 cloves Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, and lemon juice.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the herb mixture.

  • 4

    Arrange the red bell pepper, zucchini, broccoli, carrots, and green beans around the chicken breast, ensuring even distribution.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Allow the dish to rest for a few minutes before serving, and enjoy your balanced, flavorful meal.