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, flavor-packed meal featuring tender, herb-crusted chicken breast paired with an array of roasted rainbow vegetables. Each bite combines the savory essence of rosemary and thyme with the natural sweetness and crunch of bell peppers, zucchini, carrots, and red onion. Perfectly balanced and visually appealing, this dish is your go-to for a nutritious dinner that energizes without weighing you down.

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NUTRITION

429kcal
Protein
38.5g
Fat
19.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (196g)

1 medium Carrot (61g)

1/2 medium Red Onion (50g)

1 tbsp Olive Oil (13.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and 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.

  • 2

    Pat the chicken breast dry and season it evenly with salt, pepper, fresh rosemary, and thyme.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, peel and cut the carrot into sticks, and thinly slice the red onion.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until well coated.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the mixed vegetables in a single layer.

  • 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 the pan from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted rainbow 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 a vibrant, flavor-packed meal featuring tender, herb-crusted chicken breast paired with an array of roasted rainbow vegetables. Each bite combines the savory essence of rosemary and thyme with the natural sweetness and crunch of bell peppers, zucchini, carrots, and red onion. Perfectly balanced and visually appealing, this dish is your go-to for a nutritious dinner that energizes without weighing you down.

NUTRITION

429kcal
Protein
38.5g
Fat
19.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (196g)

1 medium Carrot (61g)

1/2 medium Red Onion (50g)

1 tbsp Olive Oil (13.5g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it evenly with salt, pepper, fresh rosemary, and thyme.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, peel and cut the carrot into sticks, and thinly slice the red onion.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until well coated.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the mixed vegetables in a single layer.

  • 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 the pan from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted rainbow vegetables.