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 the fresh flavors of this vibrant sheet pan dish, featuring herb-crusted chicken paired with a colorful medley of roasted vegetables. The juicy and tender chicken is masterfully seasoned with aromatic herbs, while the crisp bell peppers, zucchini, and red onion provide a delightful texture and natural sweetness.

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NUTRITION

368kcal
Protein
46.5g
Fat
18.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 medium Zucchini

0.25 medium Red Onion

1 tbsp Extra Virgin Olive Oil

3 sprigs Fresh Thyme

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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, chop the fresh thyme finely and combine with a pinch of salt and pepper.

  • 3

    Rub the chicken breast with the thyme mixture ensuring it's evenly coated.

  • 4

    Chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 5

    Drizzle the olive oil over the vegetables and toss to coat evenly. Season with salt and pepper.

  • 6

    Place the seasoned chicken breast in the center of the pan, arranging the vegetables around it.

  • 7

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

  • 8

    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

Savor the fresh flavors of this vibrant sheet pan dish, featuring herb-crusted chicken paired with a colorful medley of roasted vegetables. The juicy and tender chicken is masterfully seasoned with aromatic herbs, while the crisp bell peppers, zucchini, and red onion provide a delightful texture and natural sweetness.

NUTRITION

368kcal
Protein
46.5g
Fat
18.3g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 medium Zucchini

0.25 medium Red Onion

1 tbsp Extra Virgin Olive Oil

3 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    In a small bowl, chop the fresh thyme finely and combine with a pinch of salt and pepper.

  • 3

    Rub the chicken breast with the thyme mixture ensuring it's evenly coated.

  • 4

    Chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 5

    Drizzle the olive oil over the vegetables and toss to coat evenly. Season with salt and pepper.

  • 6

    Place the seasoned chicken breast in the center of the pan, arranging the vegetables around it.

  • 7

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

  • 8

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