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 this vibrant sheet pan dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. Perfectly balanced, each bite melds savory, aromatic herbs with the natural sweetness and crunch of rainbow veggies, creating a dish that’s as nutritious as it is delicious.

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NUTRITION

328kcal
Protein
40.5g
Fat
9.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Fresh Thyme and Rosemary

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly spray with cooking spray.

  • 2

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

  • 3

    In a small bowl, mix the chopped fresh thyme and rosemary with olive oil. Brush the herb mixture evenly over the chicken breast.

  • 4

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

  • 5

    Drizzle any remaining herb-oil mixture over the vegetables and season lightly with salt and pepper.

  • 6

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.

  • 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 this vibrant sheet pan dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. Perfectly balanced, each bite melds savory, aromatic herbs with the natural sweetness and crunch of rainbow veggies, creating a dish that’s as nutritious as it is delicious.

NUTRITION

328kcal
Protein
40.5g
Fat
9.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Fresh Thyme and Rosemary

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly spray with cooking spray.

  • 2

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

  • 3

    In a small bowl, mix the chopped fresh thyme and rosemary with olive oil. Brush the herb mixture evenly over the chicken breast.

  • 4

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

  • 5

    Drizzle any remaining herb-oil mixture over the vegetables and season lightly with salt and pepper.

  • 6

    Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.

  • 7

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