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 the harmony of tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This wholesome dish delivers a beautiful balance of juicy protein and crisp, flavorful veggies all roasted to perfection on a single sheet pan for ultimate convenience and minimal cleanup.

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NUTRITION

347kcal
Protein
37.5g
Fat
11.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 medium Carrot

1.5 teaspoons Olive Oil

1 tablespoon Mixed Herbs (Thyme, Rosemary, Oregano)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, mixed herbs, salt, and pepper to create a flavorful marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush it thoroughly with the herb marinade.

  • 4

    Dice the red and yellow bell peppers, zucchini, and carrot into bite-sized pieces. Toss them in the remaining herb marinade until evenly coated.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer, ensuring even spacing for proper roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the vibrant roasted 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

Savor the harmony of tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This wholesome dish delivers a beautiful balance of juicy protein and crisp, flavorful veggies all roasted to perfection on a single sheet pan for ultimate convenience and minimal cleanup.

NUTRITION

347kcal
Protein
37.5g
Fat
11.2g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 medium Carrot

1.5 teaspoons Olive Oil

1 tablespoon Mixed Herbs (Thyme, Rosemary, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, mixed herbs, salt, and pepper to create a flavorful marinade.

  • 3

    Place the chicken breast in the center of the sheet pan and brush it thoroughly with the herb marinade.

  • 4

    Dice the red and yellow bell peppers, zucchini, and carrot into bite-sized pieces. Toss them in the remaining herb marinade until evenly coated.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer, ensuring even spacing for proper roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the vibrant roasted vegetables.