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, nutritious meal featuring tender herb-crusted chicken paired with a medley of roasted red bell pepper, zucchini, and carrots. This one-pan wonder is enhanced with aromatic herbs and a drizzle of olive oil, delivering a perfect balance of protein and wholesome vegetables in a beautifully roasted presentation.

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NUTRITION

415kcal
Protein
37.5g
Fat
19.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1 tbsp Olive Oil

2 tsp Herbs and Spices (thyme, rosemary, garlic powder, salt, pepper)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine 1 teaspoon of olive oil with your herbs and spices (such as thyme, rosemary, garlic powder, salt, and pepper) to create an herb mixture.

  • 3

    Pat the chicken breast dry, then rub the herb mixture evenly over the entire surface of the chicken.

  • 4

    Chop the red bell pepper, zucchini, and carrot into roughly equal-sized pieces.

  • 5

    Place the prepared chicken breast in the center of the sheet pan and surround it with the chopped vegetables. Drizzle the remaining olive oil over the vegetables and toss gently to coat.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 7

    Remove from the oven, let rest for a few minutes, and 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 vibrant, nutritious meal featuring tender herb-crusted chicken paired with a medley of roasted red bell pepper, zucchini, and carrots. This one-pan wonder is enhanced with aromatic herbs and a drizzle of olive oil, delivering a perfect balance of protein and wholesome vegetables in a beautifully roasted presentation.

NUTRITION

415kcal
Protein
37.5g
Fat
19.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1 tbsp Olive Oil

2 tsp Herbs and Spices (thyme, rosemary, garlic powder, salt, pepper)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine 1 teaspoon of olive oil with your herbs and spices (such as thyme, rosemary, garlic powder, salt, and pepper) to create an herb mixture.

  • 3

    Pat the chicken breast dry, then rub the herb mixture evenly over the entire surface of the chicken.

  • 4

    Chop the red bell pepper, zucchini, and carrot into roughly equal-sized pieces.

  • 5

    Place the prepared chicken breast in the center of the sheet pan and surround it with the chopped vegetables. Drizzle the remaining olive oil over the vegetables and toss gently to coat.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.