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 and satisfying dish featuring juicy herb-crusted chicken paired with a medley of roasted colorful vegetables. This wholesome meal delivers a nutritious balance of protein and fresh produce, all roasted to perfection for a tender, aromatic finish.

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NUTRITION

340kcal
Protein
37.6g
Fat
9.5g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper to create the herb marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the herb marinade.

  • 4

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle any remaining herb mixture over the vegetables.

  • 6

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

  • 7

    Remove from oven, let rest for a few minutes, then slice the chicken 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 and satisfying dish featuring juicy herb-crusted chicken paired with a medley of roasted colorful vegetables. This wholesome meal delivers a nutritious balance of protein and fresh produce, all roasted to perfection for a tender, aromatic finish.

NUTRITION

340kcal
Protein
37.6g
Fat
9.5g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper to create the herb marinade.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the herb marinade.

  • 4

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle any remaining herb mixture over the vegetables.

  • 6

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

  • 7

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