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 balanced meal featuring tender herb-coated chicken alongside a medley of colorful roasted vegetables. The succulent chicken is baked to perfection with a crisp, fragrant herb crust, while the vegetables develop a natural sweetness, offering a delightful blend of textures and flavors.

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NUTRITION

338kcal
Protein
35.5g
Fat
9.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 medium Red Onion

1 cup Baby Carrots

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. In a small bowl, mix the olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Brush the chicken evenly with the herb mixture.

  • 4

    Chop the red bell pepper, zucchini, red onion, and arrange them along with the baby carrots around the chicken on the sheet pan.

  • 5

    Toss the vegetables with any remaining herb mixture to ensure they are well-coated.

  • 6

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

  • 7

    Remove from the oven and let the chicken 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 balanced meal featuring tender herb-coated chicken alongside a medley of colorful roasted vegetables. The succulent chicken is baked to perfection with a crisp, fragrant herb crust, while the vegetables develop a natural sweetness, offering a delightful blend of textures and flavors.

NUTRITION

338kcal
Protein
35.5g
Fat
9.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 medium Red Onion

1 cup Baby Carrots

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. In a small bowl, mix the olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Brush the chicken evenly with the herb mixture.

  • 4

    Chop the red bell pepper, zucchini, red onion, and arrange them along with the baby carrots around the chicken on the sheet pan.

  • 5

    Toss the vegetables with any remaining herb mixture to ensure they are well-coated.

  • 6

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

  • 7

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