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 breast. This dish features a crisp, golden-baked chicken infused with aromatic rosemary and thyme, perfectly balanced with a colorful assortment of bell peppers, zucchini, and red onion for a nutritious and satisfying meal.

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NUTRITION

301kcal
Protein
38.2g
Fat
9.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1/2 cup sliced Red Onion (~80g)

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the sliced red bell pepper, zucchini, and red onion. Drizzle with olive oil and toss with salt, pepper, and garlic powder.

  • 3

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

  • 4

    Place the seasoned chicken breast on the sheet pan among the vegetables.

  • 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 caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve 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 tender herb-crusted chicken breast. This dish features a crisp, golden-baked chicken infused with aromatic rosemary and thyme, perfectly balanced with a colorful assortment of bell peppers, zucchini, and red onion for a nutritious and satisfying meal.

NUTRITION

301kcal
Protein
38.2g
Fat
9.2g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~65g)

1/2 cup sliced Red Onion (~80g)

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the sliced red bell pepper, zucchini, and red onion. Drizzle with olive oil and toss with salt, pepper, and garlic powder.

  • 3

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

  • 4

    Place the seasoned chicken breast on the sheet pan among the vegetables.

  • 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 caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.