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 satisfying meal featuring tender herb-crusted chicken paired with an array of colorful roasted vegetables, lightly drizzled with olive oil and accented with fresh garlic, rosemary, and thyme. This dish offers a beautiful blend of flavors and textures, making it a wholesome choice for any time of day.

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NUTRITION

427kcal
Protein
55.8g
Fat
11.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1/2 cup Carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

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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 and season it on both sides with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Arrange the seasoned chicken breast on the sheet pan.

  • 4

    Chop the red and yellow bell peppers, zucchini, red onion, and carrot into bite-sized pieces. Toss the vegetables in a small bowl with olive oil, salt, and additional pepper.

  • 5

    Spread the vegetables evenly around the chicken on the sheet pan.

  • 6

    Roast everything in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven and let it 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 and satisfying meal featuring tender herb-crusted chicken paired with an array of colorful roasted vegetables, lightly drizzled with olive oil and accented with fresh garlic, rosemary, and thyme. This dish offers a beautiful blend of flavors and textures, making it a wholesome choice for any time of day.

NUTRITION

427kcal
Protein
55.8g
Fat
11.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1/2 cup Carrot

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it on both sides with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Arrange the seasoned chicken breast on the sheet pan.

  • 4

    Chop the red and yellow bell peppers, zucchini, red onion, and carrot into bite-sized pieces. Toss the vegetables in a small bowl with olive oil, salt, and additional pepper.

  • 5

    Spread the vegetables evenly around the chicken on the sheet pan.

  • 6

    Roast everything in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly charred.

  • 7

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