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 balanced plate featuring tender, herb-crusted chicken accompanied by an assortment of roasted rainbow vegetables. Perfectly seasoned with fresh rosemary, thyme, and garlic, this dish is as visually appealing as it is delicious, making it an ideal meal for a healthy dinner.

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NUTRITION

399kcal
Protein
38.5g
Fat
18.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 medium Red Onion

1/2 cup Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, zucchini, red onion, and carrots into bite-sized pieces ensuring even cooking.

  • 3

    Place the vegetables in a bowl, drizzle with olive oil, and season with a pinch of salt, pepper, and half of the garlic powder. Toss to coat evenly.

  • 4

    Lay the 6 oz chicken breast on the prepared sheet pan. In a small bowl, combine fresh rosemary, thyme, remaining garlic powder, and lemon juice.

  • 5

    Rub the herb mixture all over the chicken breast to create a flavorful crust.

  • 6

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 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 caramelized.

  • 8

    Remove from oven and let rest for a few minutes before serving to lock in moisture.

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 balanced plate featuring tender, herb-crusted chicken accompanied by an assortment of roasted rainbow vegetables. Perfectly seasoned with fresh rosemary, thyme, and garlic, this dish is as visually appealing as it is delicious, making it an ideal meal for a healthy dinner.

NUTRITION

399kcal
Protein
38.5g
Fat
18.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 medium Red Onion

1/2 cup Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper, zucchini, red onion, and carrots into bite-sized pieces ensuring even cooking.

  • 3

    Place the vegetables in a bowl, drizzle with olive oil, and season with a pinch of salt, pepper, and half of the garlic powder. Toss to coat evenly.

  • 4

    Lay the 6 oz chicken breast on the prepared sheet pan. In a small bowl, combine fresh rosemary, thyme, remaining garlic powder, and lemon juice.

  • 5

    Rub the herb mixture all over the chicken breast to create a flavorful crust.

  • 6

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 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 caramelized.

  • 8

    Remove from oven and let rest for a few minutes before serving to lock in moisture.