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 vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The juicy chicken, seasoned with fresh rosemary and thyme, is perfectly complemented by sweet bell peppers, zucchini, and red onion, all lightly tossed in olive oil and roasted to perfection. This balanced dish delivers a burst of nutrients and taste in every bite.

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NUTRITION

380kcal
Protein
38.0g
Fat
18.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 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 tbsp Olive Oil

1 tbsp Fresh Rosemary and Thyme

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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 on both sides with salt, pepper, and the fresh rosemary and thyme.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and cut the red onion into thin wedges.

  • 4

    Toss the vegetables in olive oil with a pinch of salt and pepper. Spread them evenly on the sheet pan.

  • 5

    Place the seasoned chicken breast on the sheet pan among the vegetables.

  • 6

    Roast in the preheated oven 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 from the oven, let rest for a few minutes, and serve hot.

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 vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The juicy chicken, seasoned with fresh rosemary and thyme, is perfectly complemented by sweet bell peppers, zucchini, and red onion, all lightly tossed in olive oil and roasted to perfection. This balanced dish delivers a burst of nutrients and taste in every bite.

NUTRITION

380kcal
Protein
38.0g
Fat
18.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 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 tbsp Olive Oil

1 tbsp Fresh Rosemary and Thyme

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 on both sides with salt, pepper, and the fresh rosemary and thyme.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and cut the red onion into thin wedges.

  • 4

    Toss the vegetables in olive oil with a pinch of salt and pepper. Spread them evenly on the sheet pan.

  • 5

    Place the seasoned chicken breast on the sheet pan among the vegetables.

  • 6

    Roast in the preheated oven 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 from the oven, let rest for a few minutes, and serve hot.