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 a vibrant and wholesome meal with tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is lightly seasoned with rosemary, thyme, and garlic, and roasted in a sheet pan for easy clean-up. Perfectly balanced for a nourishing dinner that delights both the palate and your nutritional goals.

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NUTRITION

288kcal
Protein
37g
Fat
8.9g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (46g, sliced)

1/2 medium Green Bell Pepper (46g, sliced)

1/2 cup Zucchini slices (50g)

1/4 medium Red Onion (40g, sliced)

2 tsp Olive Oil (10g total)

2 cloves Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with salt and black pepper.

  • 3

    In a small bowl, mix the minced garlic with the olive oil, and finely chop the rosemary and thyme. Brush this herb mixture over the chicken.

  • 4

    Arrange the chicken on a sheet pan.

  • 5

    Toss the red and green bell peppers, zucchini slices, and red onion with a little salt, pepper, and any leftover olive oil-herb mixture.

  • 6

    Spread the vegetables around the chicken on the sheet pan.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before slicing and serving with 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

Savor a vibrant and wholesome meal with tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is lightly seasoned with rosemary, thyme, and garlic, and roasted in a sheet pan for easy clean-up. Perfectly balanced for a nourishing dinner that delights both the palate and your nutritional goals.

NUTRITION

288kcal
Protein
37g
Fat
8.9g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (46g, sliced)

1/2 medium Green Bell Pepper (46g, sliced)

1/2 cup Zucchini slices (50g)

1/4 medium Red Onion (40g, sliced)

2 tsp Olive Oil (10g total)

2 cloves Garlic (minced)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with salt and black pepper.

  • 3

    In a small bowl, mix the minced garlic with the olive oil, and finely chop the rosemary and thyme. Brush this herb mixture over the chicken.

  • 4

    Arrange the chicken on a sheet pan.

  • 5

    Toss the red and green bell peppers, zucchini slices, and red onion with a little salt, pepper, and any leftover olive oil-herb mixture.

  • 6

    Spread the vegetables around the chicken on the sheet pan.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.