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 plate of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender chicken breast coated in a fragrant blend of herbs, roasted alongside sweet baby carrots, crisp broccoli, and juicy red bell peppers. Drizzled with a touch of olive oil, this recipe brings together texture and flavor in a well-balanced meal.

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NUTRITION

299kcal
Protein
38.5g
Fat
9.0g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

½ cup Baby Carrots

½ cup Broccoli Florets

½ cup Red Bell Pepper

2 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan and brush evenly with the herb mixture.

  • 4

    Arrange baby carrots, broccoli florets, and red bell pepper around the chicken.

  • 5

    Drizzle any remaining herb mixture over the vegetables for extra flavor.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 7

    Remove from the oven and let sit 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

Savor a vibrant plate of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender chicken breast coated in a fragrant blend of herbs, roasted alongside sweet baby carrots, crisp broccoli, and juicy red bell peppers. Drizzled with a touch of olive oil, this recipe brings together texture and flavor in a well-balanced meal.

NUTRITION

299kcal
Protein
38.5g
Fat
9.0g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

½ cup Baby Carrots

½ cup Broccoli Florets

½ cup Red Bell Pepper

2 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan and brush evenly with the herb mixture.

  • 4

    Arrange baby carrots, broccoli florets, and red bell pepper around the chicken.

  • 5

    Drizzle any remaining herb mixture over the vegetables for extra flavor.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 7

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