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 plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken is seasoned with a fragrant blend of rosemary, thyme, garlic, and lemon zest, then roasted to perfection alongside sweet bell peppers and zucchini, creating a colorful and nutrient-rich dish.

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NUTRITION

493kcal
Protein
47.9g
Fat
20.4g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 medium Red Bell Pepper (approx 120g)

1 medium Yellow Bell Pepper (approx 120g)

1 medium Green Bell Pepper (approx 120g)

1 small Zucchini (approx 100g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

1 tsp Lemon Zest

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a large sheet pan by lightly drizzling with olive oil.

  • 2

    Pat the chicken breast dry and then season on both sides with salt, pepper, garlic powder, rosemary, thyme, and lemon zest to create a flavorful herb crust.

  • 3

    Chop the red, yellow, and green bell peppers into strips and slice the zucchini into rounds. Arrange all the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle a little extra olive oil over the vegetables and season with salt and pepper.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 6

    Remove from the oven and let the dish 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

Enjoy a vibrant plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken is seasoned with a fragrant blend of rosemary, thyme, garlic, and lemon zest, then roasted to perfection alongside sweet bell peppers and zucchini, creating a colorful and nutrient-rich dish.

NUTRITION

493kcal
Protein
47.9g
Fat
20.4g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 medium Red Bell Pepper (approx 120g)

1 medium Yellow Bell Pepper (approx 120g)

1 medium Green Bell Pepper (approx 120g)

1 small Zucchini (approx 100g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

1 tsp Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a large sheet pan by lightly drizzling with olive oil.

  • 2

    Pat the chicken breast dry and then season on both sides with salt, pepper, garlic powder, rosemary, thyme, and lemon zest to create a flavorful herb crust.

  • 3

    Chop the red, yellow, and green bell peppers into strips and slice the zucchini into rounds. Arrange all the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle a little extra olive oil over the vegetables and season with salt and pepper.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 6

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