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 plate of tender herb-crusted chicken paired with an eye-catching assortment of roasted rainbow vegetables. This one-pan meal boasts fragrant herbs, a crisp vegetable medley, and perfectly roasted chicken, making it an appealing and wholesome choice for any mealtime.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
37.2g
Fat
10.0g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 small Carrot

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1/2 tsp Garlic Powder

Salt and Black Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt, black pepper, garlic powder, and half of the chopped rosemary and thyme.

  • 3

    In a large bowl, combine the sliced red bell pepper, zucchini, red onion, and carrot. Drizzle with olive oil, and sprinkle the remaining rosemary and thyme; season lightly with salt and pepper. Toss until vegetables are evenly coated.

  • 4

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

  • 5

    Roast in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken. Serve the sliced chicken alongside the roasted vegetables.

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 plate of tender herb-crusted chicken paired with an eye-catching assortment of roasted rainbow vegetables. This one-pan meal boasts fragrant herbs, a crisp vegetable medley, and perfectly roasted chicken, making it an appealing and wholesome choice for any mealtime.

NUTRITION

336kcal
Protein
37.2g
Fat
10.0g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 small Carrot

1 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

1/2 tsp Garlic Powder

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry with paper towels. Season both sides with salt, black pepper, garlic powder, and half of the chopped rosemary and thyme.

  • 3

    In a large bowl, combine the sliced red bell pepper, zucchini, red onion, and carrot. Drizzle with olive oil, and sprinkle the remaining rosemary and thyme; season lightly with salt and pepper. Toss until vegetables are evenly coated.

  • 4

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

  • 5

    Roast in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before slicing the chicken. Serve the sliced chicken alongside the roasted vegetables.