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, one-pan meal featuring succulent, herb-crusted chicken paired with an assortment of colorful roasted vegetables. The chicken is perfectly seasoned with aromatic herbs, while the vegetables are lightly tossed in olive oil and spices, offering a delightful mix of textures and flavors that is as nutritious as it is delicious.

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NUTRITION

349kcal
Protein
38.2g
Fat
13.1g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/4 medium Red Onion, quartered

1/2 cup chopped Zucchini

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

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.

  • 2

    Place the chicken breast in the center of the sheet pan. In a small bowl, mix together olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Brush the herb mixture evenly over the chicken breast.

  • 4

    Surround the chicken with the chopped red and yellow bell peppers, red onion, zucchini, and cherry tomatoes.

  • 5

    Toss the vegetables lightly with any remaining herb mixture on the pan.

  • 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.

  • 7

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve with the 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

Enjoy a vibrant, one-pan meal featuring succulent, herb-crusted chicken paired with an assortment of colorful roasted vegetables. The chicken is perfectly seasoned with aromatic herbs, while the vegetables are lightly tossed in olive oil and spices, offering a delightful mix of textures and flavors that is as nutritious as it is delicious.

NUTRITION

349kcal
Protein
38.2g
Fat
13.1g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/4 medium Red Onion, quartered

1/2 cup chopped Zucchini

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. In a small bowl, mix together olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper.

  • 3

    Brush the herb mixture evenly over the chicken breast.

  • 4

    Surround the chicken with the chopped red and yellow bell peppers, red onion, zucchini, and cherry tomatoes.

  • 5

    Toss the vegetables lightly with any remaining herb mixture on the pan.

  • 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.

  • 7

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.