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 delicious blend of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender chicken breast enhanced by aromatic rosemary and thyme, perfectly complemented by the sweetness of red bell pepper, the mild crunch of zucchini, and a hint of red onion. A drizzle of extra virgin olive oil brings everything together in a light, well-balanced meal.

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NUTRITION

337kcal
Protein
34.1g
Fat
18g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season evenly with salt, pepper, fresh rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and surround it with the chopped vegetables.

  • 5

    Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring even coverage.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and then slice the chicken before 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 delicious blend of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender chicken breast enhanced by aromatic rosemary and thyme, perfectly complemented by the sweetness of red bell pepper, the mild crunch of zucchini, and a hint of red onion. A drizzle of extra virgin olive oil brings everything together in a light, well-balanced meal.

NUTRITION

337kcal
Protein
34.1g
Fat
18g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Extra Virgin Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season evenly with salt, pepper, fresh rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and surround it with the chopped vegetables.

  • 5

    Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring even coverage.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and then slice the chicken before serving with the roasted vegetables.