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

Savor this vibrant sheet pan meal where succulent herb-crusted chicken meets an array of colorful roasted vegetables. The tender chicken is perfectly seasoned with fresh rosemary, thyme, and garlic, while crisp bell peppers, zucchini, red onion, and cherry tomatoes are caramelized to bring out their natural sweetness. A squeeze of lemon finishes the dish for a bright, fresh contrast, making it a satisfying, balanced meal ideal any time of day.

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NUTRITION

378kcal
Protein
36.6g
Fat
17.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

0.5 cup sliced Red Bell Pepper (~75g)

0.5 cup sliced Yellow Bell Pepper (~75g)

0.5 cup sliced Zucchini (~85g)

0.5 cup sliced Red Onion (~80g)

0.5 cup Cherry Tomatoes (~75g)

1 tbsp Olive Oil (~14g)

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Lemon Juice (~15g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle half of the olive oil over the chicken.

  • 3

    In a small bowl, combine the garlic (minced), fresh rosemary, fresh thyme, and lemon juice.

  • 4

    Rub the herb mixture all over the chicken breast for even coating.

  • 5

    Prepare the vegetables by slicing the red bell pepper, yellow bell pepper, zucchini, and red onion. Halve the cherry tomatoes.

  • 6

    Toss the vegetables in the remaining olive oil, and season lightly with salt and pepper if desired.

  • 7

    Arrange the vegetables around the chicken on the sheet pan ensuring even spacing.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight charring.

  • 9

    Remove from the oven and let rest for a few minutes. Squeeze additional lemon juice over the top if desired 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

Savor this vibrant sheet pan meal where succulent herb-crusted chicken meets an array of colorful roasted vegetables. The tender chicken is perfectly seasoned with fresh rosemary, thyme, and garlic, while crisp bell peppers, zucchini, red onion, and cherry tomatoes are caramelized to bring out their natural sweetness. A squeeze of lemon finishes the dish for a bright, fresh contrast, making it a satisfying, balanced meal ideal any time of day.

NUTRITION

378kcal
Protein
36.6g
Fat
17.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

0.5 cup sliced Red Bell Pepper (~75g)

0.5 cup sliced Yellow Bell Pepper (~75g)

0.5 cup sliced Zucchini (~85g)

0.5 cup sliced Red Onion (~80g)

0.5 cup Cherry Tomatoes (~75g)

1 tbsp Olive Oil (~14g)

1 Garlic Clove

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Lemon Juice (~15g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle half of the olive oil over the chicken.

  • 3

    In a small bowl, combine the garlic (minced), fresh rosemary, fresh thyme, and lemon juice.

  • 4

    Rub the herb mixture all over the chicken breast for even coating.

  • 5

    Prepare the vegetables by slicing the red bell pepper, yellow bell pepper, zucchini, and red onion. Halve the cherry tomatoes.

  • 6

    Toss the vegetables in the remaining olive oil, and season lightly with salt and pepper if desired.

  • 7

    Arrange the vegetables around the chicken on the sheet pan ensuring even spacing.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight charring.

  • 9

    Remove from the oven and let rest for a few minutes. Squeeze additional lemon juice over the top if desired before serving.