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, well-balanced dish featuring succulent herb-crusted chicken paired with a medley of colorful roasted vegetables. The chicken is seasoned with a blend of aromatic herbs, delivering robust flavor, while the vegetables add a satisfying crunch and natural sweetness. Perfectly roasted on a sheet pan for minimal cleanup and maximum taste.

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NUTRITION

341kcal
Protein
42.4g
Fat
9.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (124g)

1 quarter Red Onion (40g)

1 cup Broccoli (91g)

1 teaspoon Olive Oil (4.5g)

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and lightly coat it with a mix of dried thyme, rosemary, garlic powder, salt, and pepper.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into half-moons, cut the red onion into wedges, and separate the broccoli into small florets.

  • 4

    Toss the vegetables with olive oil, a pinch of salt, and pepper in a large bowl.

  • 5

    On a sheet pan, arrange the seasoned chicken breast in the center and surround it with the mixed vegetables in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, and then serve immediately.

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, well-balanced dish featuring succulent herb-crusted chicken paired with a medley of colorful roasted vegetables. The chicken is seasoned with a blend of aromatic herbs, delivering robust flavor, while the vegetables add a satisfying crunch and natural sweetness. Perfectly roasted on a sheet pan for minimal cleanup and maximum taste.

NUTRITION

341kcal
Protein
42.4g
Fat
9.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (124g)

1 quarter Red Onion (40g)

1 cup Broccoli (91g)

1 teaspoon Olive Oil (4.5g)

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and lightly coat it with a mix of dried thyme, rosemary, garlic powder, salt, and pepper.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into half-moons, cut the red onion into wedges, and separate the broccoli into small florets.

  • 4

    Toss the vegetables with olive oil, a pinch of salt, and pepper in a large bowl.

  • 5

    On a sheet pan, arrange the seasoned chicken breast in the center and surround it with the mixed vegetables in a single layer.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, and then serve immediately.