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 the blend of tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This dish delivers a perfect harmony of savory chicken and caramelized veggies with a fragrant, crispy herb finish that elevates every bite.

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NUTRITION

386kcal
Protein
36.8g
Fat
18.2g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the 5 oz chicken breast in the center of the pan. Drizzle with a bit of olive oil and season with salt and pepper.

  • 3

    In a bowl, combine the sliced red and yellow bell peppers, zucchini, and red onion. Drizzle with the remaining olive oil, and add the fresh rosemary, thyme, lemon juice, salt, and pepper. Toss until all vegetables are evenly coated.

  • 4

    Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.

  • 6

    Once done, let the dish rest for a couple of minutes. Slice the chicken if desired 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 the blend of tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This dish delivers a perfect harmony of savory chicken and caramelized veggies with a fragrant, crispy herb finish that elevates every bite.

NUTRITION

386kcal
Protein
36.8g
Fat
18.2g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the 5 oz chicken breast in the center of the pan. Drizzle with a bit of olive oil and season with salt and pepper.

  • 3

    In a bowl, combine the sliced red and yellow bell peppers, zucchini, and red onion. Drizzle with the remaining olive oil, and add the fresh rosemary, thyme, lemon juice, salt, and pepper. Toss until all vegetables are evenly coated.

  • 4

    Arrange the vegetables around the chicken on the sheet pan.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F) and the vegetables are tender and lightly caramelized.

  • 6

    Once done, let the dish rest for a couple of minutes. Slice the chicken if desired and serve warm.