Name: Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast (142 g); 1 cup Broccoli (91 g); 1/2 cup Red Bell Pepper, chopped (75 g); 1/2 cup Zucchini, sliced (65 g); 1/2 cup Carrots, sliced (61 g); 1 tsp Olive Oil (4.5 g); 2 tbsp Fresh Herbs (Parsley & Thyme, 8 g); 2 cloves Garlic, minced (6 g); Salt & Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Savor a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast, all roasted on a single sheet pan for a dish that's as visually delightful as it is delicious. The crisp, aromatic herbs meld beautifully with the tender chicken and flavorful vegetables, delivering a balanced meal that is both satisfying and nutrient-dense.

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NUTRITION

Protein

37.1g

Fat

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1 cup Broccoli (91 g)

1/2 cup Red Bell Pepper, chopped (75 g)

1/2 cup Zucchini, sliced (65 g)

1/2 cup Carrots, sliced (61 g)

1 tsp Olive Oil (4.5 g)

2 tbsp Fresh Herbs (Parsley & Thyme, 8 g)

2 cloves Garlic, minced (6 g)

Salt & Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
In a small bowl, combine the minced garlic, chopped fresh herbs, a pinch of salt, and black pepper.
3
Pat the chicken breast dry, then rub half of the herb mixture evenly over the chicken, creating a light crust.
4
Arrange the chicken breast on the sheet pan.
5
In a separate bowl, toss the broccoli, red bell pepper, zucchini, and carrots with olive oil and the remaining herb mixture. Season with salt and pepper.
6
Spread the vegetables evenly around the chicken on the sheet pan.
7
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.
8
Remove from the oven, let rest for a few minutes, and serve warm.