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 and satisfying meal featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish marries the aromatic essence of rosemary and thyme with the natural sweetness of bell peppers, zucchini, carrots, and red onions for a well-balanced plate that’s as visually appealing as it is nutritious.

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NUTRITION

394kcal
Protein
41.2g
Fat
10.6g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Yellow Bell Pepper (~75g)

1 cup cooked Zucchini (~124g)

1 medium Carrot (~61g)

1 small Red Onion (~70g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Whole Wheat Breadcrumbs (~8g)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Arrange the 6 oz chicken breast on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, mix the whole wheat breadcrumbs with chopped fresh rosemary and thyme, a pinch of salt, and pepper.

  • 4

    Lightly brush the chicken with olive oil, then press the herb-breadcrumb mixture onto the top surface of the chicken to form a crust.

  • 5

    Chop the red bell pepper, yellow bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Place them around the chicken on the sheet pan.

  • 6

    Drizzle a tiny bit more olive oil over the vegetables and season with a little salt and pepper.

  • 7

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

  • 8

    Remove the pan from the oven and let it 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 and satisfying meal featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish marries the aromatic essence of rosemary and thyme with the natural sweetness of bell peppers, zucchini, carrots, and red onions for a well-balanced plate that’s as visually appealing as it is nutritious.

NUTRITION

394kcal
Protein
41.2g
Fat
10.6g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 medium Red Bell Pepper (~75g)

1/2 medium Yellow Bell Pepper (~75g)

1 cup cooked Zucchini (~124g)

1 medium Carrot (~61g)

1 small Red Onion (~70g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Whole Wheat Breadcrumbs (~8g)

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Arrange the 6 oz chicken breast on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, mix the whole wheat breadcrumbs with chopped fresh rosemary and thyme, a pinch of salt, and pepper.

  • 4

    Lightly brush the chicken with olive oil, then press the herb-breadcrumb mixture onto the top surface of the chicken to form a crust.

  • 5

    Chop the red bell pepper, yellow bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Place them around the chicken on the sheet pan.

  • 6

    Drizzle a tiny bit more olive oil over the vegetables and season with a little salt and pepper.

  • 7

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

  • 8

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