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 a vibrant medley of flavors with this herb-crusted chicken paired alongside a colorful assortment of roasted vegetables. Juicy chicken is lightly seasoned with fresh rosemary, thyme, and oregano, and then roasted on a sheet pan with bell peppers, carrots, zucchini, and red onion, bringing out their natural sweetness in every bite.

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NUTRITION

338kcal
Protein
42.8g
Fat
9.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Mixed Bell Peppers

1 medium Carrot

1/2 medium Zucchini

1/4 medium Red Onion

1 teaspoon Extra Virgin Olive Oil

Fresh Herbs (Rosemary, Thyme, Oregano), to taste

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lined sheet pan. Drizzle with a teaspoon of olive oil and rub evenly.

  • 3

    Season the chicken with salt, pepper, and a generous sprinkle of chopped fresh herbs (rosemary, thyme, oregano). Squeeze a bit of lemon juice over the top.

  • 4

    In a mixing bowl, toss the chopped mixed bell peppers, sliced carrot, zucchini slices, and red onion with a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 6

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

  • 7

    Remove from the oven and allow the dish to 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

Savor a vibrant medley of flavors with this herb-crusted chicken paired alongside a colorful assortment of roasted vegetables. Juicy chicken is lightly seasoned with fresh rosemary, thyme, and oregano, and then roasted on a sheet pan with bell peppers, carrots, zucchini, and red onion, bringing out their natural sweetness in every bite.

NUTRITION

338kcal
Protein
42.8g
Fat
9.1g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Mixed Bell Peppers

1 medium Carrot

1/2 medium Zucchini

1/4 medium Red Onion

1 teaspoon Extra Virgin Olive Oil

Fresh Herbs (Rosemary, Thyme, Oregano), to taste

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lined sheet pan. Drizzle with a teaspoon of olive oil and rub evenly.

  • 3

    Season the chicken with salt, pepper, and a generous sprinkle of chopped fresh herbs (rosemary, thyme, oregano). Squeeze a bit of lemon juice over the top.

  • 4

    In a mixing bowl, toss the chopped mixed bell peppers, sliced carrot, zucchini slices, and red onion with a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 6

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

  • 7

    Remove from the oven and allow the dish to rest for a few minutes before serving.