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 succulent herb-crusted chicken partnered with a colorful medley of roasted vegetables. This dish offers a perfect balance of lean protein and vibrant, naturally sweet veggies with aromatic herbs, making it a satisfying and wholesome meal.

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NUTRITION

433kcal
Protein
39.3g
Fat
18.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup chopped Zucchini

1/2 medium Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with half of the olive oil and season both sides with salt, pepper, garlic powder, chopped rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-size pieces and place them in a bowl.

  • 4

    Drizzle the remaining olive oil over the vegetables, and toss with a pinch of salt, pepper, rosemary, and thyme.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, turning the vegetables halfway through. Ensure the chicken is thoroughly cooked and reaches an internal temperature of 165°F.

  • 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 the succulent herb-crusted chicken partnered with a colorful medley of roasted vegetables. This dish offers a perfect balance of lean protein and vibrant, naturally sweet veggies with aromatic herbs, making it a satisfying and wholesome meal.

NUTRITION

433kcal
Protein
39.3g
Fat
18.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup chopped Zucchini

1/2 medium Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with half of the olive oil and season both sides with salt, pepper, garlic powder, chopped rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-size pieces and place them in a bowl.

  • 4

    Drizzle the remaining olive oil over the vegetables, and toss with a pinch of salt, pepper, rosemary, and thyme.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, turning the vegetables halfway through. Ensure the chicken is thoroughly cooked and reaches an internal temperature of 165°F.

  • 7

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