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 beautifully balanced plate of herb-crusted chicken paired with a vibrant mix of roasted rainbow vegetables. The chicken is tea-seasoned with garlic, rosemary, and thyme, complementing the sweet crunch of bell peppers, zucchini, and red onion—all roasted to perfection on a single sheet pan. This dish offers a fresh and satisfying meal perfect for a wholesome dinner.

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NUTRITION

356kcal
Protein
33.2g
Fat
12g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 tbsp Olive Oil

1 clove Garlic

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper or lightly grease it.

  • 2

    In a small bowl, mix together the olive oil, minced garlic, chopped fresh rosemary, and thyme.

  • 3

    Place the chicken breast in the center of the sheet pan.

  • 4

    Cut the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces and arrange them around the chicken.

  • 5

    Drizzle the herb and olive oil mixture over the chicken and vegetables, ensuring even coverage. Season lightly with salt and pepper if desired.

  • 6

    Toss the vegetables gently to coat them in the seasoning.

  • 7

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

  • 8

    Remove from the oven, let rest for a couple of minutes, then serve warm.

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 beautifully balanced plate of herb-crusted chicken paired with a vibrant mix of roasted rainbow vegetables. The chicken is tea-seasoned with garlic, rosemary, and thyme, complementing the sweet crunch of bell peppers, zucchini, and red onion—all roasted to perfection on a single sheet pan. This dish offers a fresh and satisfying meal perfect for a wholesome dinner.

NUTRITION

356kcal
Protein
33.2g
Fat
12g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 tbsp Olive Oil

1 clove Garlic

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper or lightly grease it.

  • 2

    In a small bowl, mix together the olive oil, minced garlic, chopped fresh rosemary, and thyme.

  • 3

    Place the chicken breast in the center of the sheet pan.

  • 4

    Cut the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces and arrange them around the chicken.

  • 5

    Drizzle the herb and olive oil mixture over the chicken and vegetables, ensuring even coverage. Season lightly with salt and pepper if desired.

  • 6

    Toss the vegetables gently to coat them in the seasoning.

  • 7

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

  • 8

    Remove from the oven, let rest for a couple of minutes, then serve warm.