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 and satisfying dish featuring tender herb-seasoned chicken breast paired with a colorful medley of roasted vegetables. The crisp edges of the roasted peppers, zucchini, carrots, and red onion, combined with aromatic herbs, create a balanced and flavorful meal perfect for any time of day.

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NUTRITION

331kcal
Protein
44.3g
Fat
9.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 red bell pepper

1/2 yellow bell pepper

1 small zucchini

1/4 red onion

1 medium carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Place the 5 oz chicken breast on the sheet pan and arrange the chopped vegetables: half a red bell pepper, half a yellow bell pepper, one small zucchini (sliced), 1/4 of a red onion (sliced), and one medium carrot (sliced) around the chicken.

  • 3

    Drizzle 1 teaspoon of olive oil over the chicken and vegetables. Sprinkle fresh rosemary, thyme, salt, and black pepper evenly over all ingredients.

  • 4

    Gently toss the vegetables to coat them in oil and seasonings, ensuring the chicken is also well seasoned.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 6

    Remove from the oven and let it rest for a few 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 and satisfying dish featuring tender herb-seasoned chicken breast paired with a colorful medley of roasted vegetables. The crisp edges of the roasted peppers, zucchini, carrots, and red onion, combined with aromatic herbs, create a balanced and flavorful meal perfect for any time of day.

NUTRITION

331kcal
Protein
44.3g
Fat
9.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 red bell pepper

1/2 yellow bell pepper

1 small zucchini

1/4 red onion

1 medium carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly grease it.

  • 2

    Place the 5 oz chicken breast on the sheet pan and arrange the chopped vegetables: half a red bell pepper, half a yellow bell pepper, one small zucchini (sliced), 1/4 of a red onion (sliced), and one medium carrot (sliced) around the chicken.

  • 3

    Drizzle 1 teaspoon of olive oil over the chicken and vegetables. Sprinkle fresh rosemary, thyme, salt, and black pepper evenly over all ingredients.

  • 4

    Gently toss the vegetables to coat them in oil and seasonings, ensuring the chicken is also well seasoned.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 6

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