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 is lightly drizzled with olive oil and seasoned with rosemary, thyme, and garlic powder to create a delightful balance of flavors while keeping your macros in check.

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NUTRITION

302kcal
Protein
37.3g
Fat
7.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix the dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

    Drizzle half of the olive oil over the chicken and sprinkle the herb mixture evenly on top of the chicken breast.

  • 4

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Combine them with the broccoli florets in a larger bowl.

  • 5

    Drizzle the remaining olive oil over the vegetables and season lightly with salt and pepper. Toss to combine.

  • 6

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

  • 7

    Roast everything in the preheated oven for 20 to 25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.

  • 8

    Remove from the oven and let 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 medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This dish is lightly drizzled with olive oil and seasoned with rosemary, thyme, and garlic powder to create a delightful balance of flavors while keeping your macros in check.

NUTRITION

302kcal
Protein
37.3g
Fat
7.3g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix the dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

    Drizzle half of the olive oil over the chicken and sprinkle the herb mixture evenly on top of the chicken breast.

  • 4

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Combine them with the broccoli florets in a larger bowl.

  • 5

    Drizzle the remaining olive oil over the vegetables and season lightly with salt and pepper. Toss to combine.

  • 6

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

  • 7

    Roast everything in the preheated oven for 20 to 25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender and slightly charred on the edges.

  • 8

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