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 herb-crusted chicken breast. This dish is infused with rosemary and thyme, offering a delightful combination of savory and aromatic flavors. The chicken is perfectly seasoned and roasted to tender perfection, creating a harmonious balance between lean protein and a colorful array of vegetables.

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NUTRITION

329kcal
Protein
41.6g
Fat
13.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast on the pan and rub half of the herb mixture on it.

  • 4

    In a large bowl, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with the remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring even distribution.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing and serving 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 medley of roasted rainbow vegetables paired with herb-crusted chicken breast. This dish is infused with rosemary and thyme, offering a delightful combination of savory and aromatic flavors. The chicken is perfectly seasoned and roasted to tender perfection, creating a harmonious balance between lean protein and a colorful array of vegetables.

NUTRITION

329kcal
Protein
41.6g
Fat
13.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, chopped rosemary, thyme, salt, and pepper.

  • 3

    Place the chicken breast on the pan and rub half of the herb mixture on it.

  • 4

    In a large bowl, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with the remaining herb mixture.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring even distribution.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the vegetables are tender and slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.