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 vibrant medley of colorful roasted vegetables paired with herb-crusted chicken breast, all prepared effortlessly on a single sheet pan. This dish marries tender, juicy chicken with the sweet crunch of bell peppers, zucchini, and red onion, enhanced by aromatic herbs and a touch of olive oil. Perfect for a balanced meal that's as visually appealing as it is delicious.

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NUTRITION

448kcal
Protein
43.2g
Fat
19.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 Tbsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry and season both sides generously with salt, pepper, garlic powder, fresh thyme, and rosemary.

  • 3

    Slice the red and yellow bell peppers into strips, dice the zucchini into half-moons, and cut the red onion into wedges.

  • 4

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 5

    Drizzle the olive oil evenly over the chicken and vegetables, ensuring all pieces are lightly coated for optimal roasting.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted rainbow vegetables on the side.

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 vibrant medley of colorful roasted vegetables paired with herb-crusted chicken breast, all prepared effortlessly on a single sheet pan. This dish marries tender, juicy chicken with the sweet crunch of bell peppers, zucchini, and red onion, enhanced by aromatic herbs and a touch of olive oil. Perfect for a balanced meal that's as visually appealing as it is delicious.

NUTRITION

448kcal
Protein
43.2g
Fat
19.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 Tbsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry and season both sides generously with salt, pepper, garlic powder, fresh thyme, and rosemary.

  • 3

    Slice the red and yellow bell peppers into strips, dice the zucchini into half-moons, and cut the red onion into wedges.

  • 4

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 5

    Drizzle the olive oil evenly over the chicken and vegetables, ensuring all pieces are lightly coated for optimal roasting.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted rainbow vegetables on the side.