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, savory dinner featuring tender herb-crusted chicken paired with a medley of roasted red bell pepper, zucchini, and red onion. The dish is finished with a drizzle of olive oil and fresh herbs, ensuring a crisp texture on the vegetables and a burst of flavor in every bite.

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NUTRITION

372kcal
Protein
36.8g
Fat
16.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

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

    Place the chicken breast in the center of the pan. Drizzle with olive oil, and rub with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 4

    Arrange the vegetables around the chicken on the sheet pan. Toss lightly with a pinch of salt, pepper, and any leftover olive oil if desired.

  • 5

    Roast the chicken and vegetables in the oven for 20-25 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender with slight charred edges.

  • 6

    Remove from the oven and let it rest for a couple of 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, savory dinner featuring tender herb-crusted chicken paired with a medley of roasted red bell pepper, zucchini, and red onion. The dish is finished with a drizzle of olive oil and fresh herbs, ensuring a crisp texture on the vegetables and a burst of flavor in every bite.

NUTRITION

372kcal
Protein
36.8g
Fat
16.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. Drizzle with olive oil, and rub with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 4

    Arrange the vegetables around the chicken on the sheet pan. Toss lightly with a pinch of salt, pepper, and any leftover olive oil if desired.

  • 5

    Roast the chicken and vegetables in the oven for 20-25 minutes until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender with slight charred edges.

  • 6

    Remove from the oven and let it rest for a couple of minutes before serving.