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 two-in-one dish featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. The chicken is perfectly seasoned with fresh rosemary, thyme, and garlic, while the vegetables add a delightful crunch and a burst of natural sweetness, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

347kcal
Protein
45.7g
Fat
10.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

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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 both sides with garlic powder, salt, and pepper.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Place the chicken in the center of the sheet pan and arrange the vegetables around it.

  • 5

    Drizzle olive oil evenly over the chicken and vegetables. Sprinkle chopped fresh rosemary and thyme over the entire pan.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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 two-in-one dish featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. The chicken is perfectly seasoned with fresh rosemary, thyme, and garlic, while the vegetables add a delightful crunch and a burst of natural sweetness, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

347kcal
Protein
45.7g
Fat
10.3g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with garlic powder, salt, and pepper.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Place the chicken in the center of the sheet pan and arrange the vegetables around it.

  • 5

    Drizzle olive oil evenly over the chicken and vegetables. Sprinkle chopped fresh rosemary and thyme over the entire pan.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.