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, wholesome sheet pan meal featuring tender herb-crusted chicken paired with an array of colorful roasted vegetables. This one-pan dish is seasoned with fragrant herbs and a drizzle of olive oil, delivering a perfect balance of savory flavors and satisfying textures, ideal for a healthy meal.

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NUTRITION

424kcal
Protein
39.8g
Fat
19g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, fresh rosemary, and fresh thyme.

  • 3

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

  • 4

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around the chicken.

  • 5

    Drizzle the olive oil over the vegetables and add minced garlic. Toss gently to coat the vegetables evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted rainbow 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, wholesome sheet pan meal featuring tender herb-crusted chicken paired with an array of colorful roasted vegetables. This one-pan dish is seasoned with fragrant herbs and a drizzle of olive oil, delivering a perfect balance of savory flavors and satisfying textures, ideal for a healthy meal.

NUTRITION

424kcal
Protein
39.8g
Fat
19g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, fresh rosemary, and fresh thyme.

  • 3

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

  • 4

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around the chicken.

  • 5

    Drizzle the olive oil over the vegetables and add minced garlic. Toss gently to coat the vegetables evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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