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 medley of roasted rainbow vegetables paired with tender herb-crusted chicken. The dish is finished with aromatic garlic, rosemary, and thyme, creating a beautiful balance of flavors and textures perfect for a wholesome dinner.

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NUTRITION

266kcal
Protein
33.6g
Fat
8.6g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

3 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. In a small bowl, mix minced garlic, chopped rosemary, and thyme with 1 tsp of olive oil, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the chicken breast.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 5

    Drizzle the remaining 2 tsp of olive oil over the vegetables and gently toss to coat. Season with salt and pepper.

  • 6

    Place the chicken breast in the center of the sheet pan among the vegetables.

  • 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.

  • 8

    Remove from the oven and let rest for 5 minutes before slicing the chicken and serving 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 medley of roasted rainbow vegetables paired with tender herb-crusted chicken. The dish is finished with aromatic garlic, rosemary, and thyme, creating a beautiful balance of flavors and textures perfect for a wholesome dinner.

NUTRITION

266kcal
Protein
33.6g
Fat
8.6g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

3 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. In a small bowl, mix minced garlic, chopped rosemary, and thyme with 1 tsp of olive oil, salt, and pepper.

  • 3

    Rub the herb mixture evenly over the chicken breast.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 5

    Drizzle the remaining 2 tsp of olive oil over the vegetables and gently toss to coat. Season with salt and pepper.

  • 6

    Place the chicken breast in the center of the sheet pan among the vegetables.

  • 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.

  • 8

    Remove from the oven and let rest for 5 minutes before slicing the chicken and serving with the roasted vegetables.