Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Enjoy a colorful and nutritious dish featuring tender herb-crusted chicken breast paired with a medley of vibrant rainbow vegetables, lightly drizzled with olive oil and roasted to perfection. This dish offers a harmonious blend of savory herbs and crispy vegetables, making it a delightful meal at any time.

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NUTRITION

417kcal
Protein
43.5g
Fat
17g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges.

  • 3

    Place the vegetables in a bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss well to coat evenly.

  • 4

    Season the chicken breast with garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred at the edges.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the chicken with a generous portion of the roasted vegetables.

Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Enjoy a colorful and nutritious dish featuring tender herb-crusted chicken breast paired with a medley of vibrant rainbow vegetables, lightly drizzled with olive oil and roasted to perfection. This dish offers a harmonious blend of savory herbs and crispy vegetables, making it a delightful meal at any time.

NUTRITION

417kcal
Protein
43.5g
Fat
17g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges.

  • 3

    Place the vegetables in a bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss well to coat evenly.

  • 4

    Season the chicken breast with garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred at the edges.

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the chicken with a generous portion of the roasted vegetables.