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 medley of tender herb-crusted chicken paired with a colorful assortment of roasted vegetables. This dish offers a delightful balance of juicy protein and sweet, roasted vegetables enhanced with aromatic herbs—a satisfying meal perfect for any time of day.

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NUTRITION

407kcal
Protein
43.5g
Fat
18.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

1 medium Carrot (cut into sticks)

1 Tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic (minced)

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 set aside. In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, and pepper with olive oil.

  • 3

    Brush the olive oil and herb mixture evenly over the chicken breast.

  • 4

    Cut the red bell pepper, zucchini, and carrot into uniform pieces. Toss the vegetables in any remaining herb mixture on the sheet pan ensuring they are lightly coated.

  • 5

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken registers 165°F internally and the vegetables are tender and slightly caramelized.

  • 7

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve 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

Enjoy a vibrant medley of tender herb-crusted chicken paired with a colorful assortment of roasted vegetables. This dish offers a delightful balance of juicy protein and sweet, roasted vegetables enhanced with aromatic herbs—a satisfying meal perfect for any time of day.

NUTRITION

407kcal
Protein
43.5g
Fat
18.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper (sliced)

1 cup Zucchini (sliced)

1 medium Carrot (cut into sticks)

1 Tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic (minced)

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 set aside. In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, and pepper with olive oil.

  • 3

    Brush the olive oil and herb mixture evenly over the chicken breast.

  • 4

    Cut the red bell pepper, zucchini, and carrot into uniform pieces. Toss the vegetables in any remaining herb mixture on the sheet pan ensuring they are lightly coated.

  • 5

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken registers 165°F internally and the vegetables are tender and slightly caramelized.

  • 7

    Remove the sheet pan from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.