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 satisfying dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This balanced plate brings together tender chicken breast enveloped in aromatic herbs and a mix of red bell pepper and zucchini, all lightly drizzled with olive oil for a perfect finish.

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NUTRITION

333kcal
Protein
46.2g
Fat
9.7g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (chopped)

1 cup Zucchini (sliced)

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the 5 oz chicken breast on the sheet pan. Drizzle with olive oil, then season with salt, pepper, chopped fresh rosemary, thyme, and minced garlic.

  • 3

    Arrange chopped red bell pepper and sliced zucchini around the chicken on the sheet pan.

  • 4

    Toss the vegetables lightly in the pan to evenly coat them with the olive oil and herbs.

  • 5

    Place the pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then 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

Enjoy a vibrant and satisfying dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This balanced plate brings together tender chicken breast enveloped in aromatic herbs and a mix of red bell pepper and zucchini, all lightly drizzled with olive oil for a perfect finish.

NUTRITION

333kcal
Protein
46.2g
Fat
9.7g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (chopped)

1 cup Zucchini (sliced)

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the 5 oz chicken breast on the sheet pan. Drizzle with olive oil, then season with salt, pepper, chopped fresh rosemary, thyme, and minced garlic.

  • 3

    Arrange chopped red bell pepper and sliced zucchini around the chicken on the sheet pan.

  • 4

    Toss the vegetables lightly in the pan to evenly coat them with the olive oil and herbs.

  • 5

    Place the pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

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