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, colorful dish featuring tender herb-crusted chicken paired with a medley of roasted red and yellow bell peppers, zucchini, and red onion. This balanced, sheet pan recipe delivers a burst of flavors with aromatic rosemary and thyme, making it a delightful one-pan meal perfect for a quick and nutritious dinner.

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NUTRITION

418kcal
Protein
46.8g
Fat
19.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 half medium Red Bell Pepper (75g)

1 half medium Yellow Bell Pepper (75g)

1 small Zucchini (100g)

1 quarter medium Red Onion (50g)

1 tbsp Olive Oil (13.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black 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

    Slice the red and yellow bell peppers into strips, cut the zucchini into rounds or half-moons, and slice the red onion into thin wedges.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with olive oil and season with salt, black pepper, chopped rosemary, and thyme.

  • 4

    Arrange the prepared vegetables around the chicken on the pan.

  • 5

    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 and slightly charred on the edges.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside 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, colorful dish featuring tender herb-crusted chicken paired with a medley of roasted red and yellow bell peppers, zucchini, and red onion. This balanced, sheet pan recipe delivers a burst of flavors with aromatic rosemary and thyme, making it a delightful one-pan meal perfect for a quick and nutritious dinner.

NUTRITION

418kcal
Protein
46.8g
Fat
19.5g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 half medium Red Bell Pepper (75g)

1 half medium Yellow Bell Pepper (75g)

1 small Zucchini (100g)

1 quarter medium Red Onion (50g)

1 tbsp Olive Oil (13.5g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers into strips, cut the zucchini into rounds or half-moons, and slice the red onion into thin wedges.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with olive oil and season with salt, black pepper, chopped rosemary, and thyme.

  • 4

    Arrange the prepared vegetables around the chicken on the pan.

  • 5

    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 and slightly charred on the edges.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.