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 roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This sheet pan meal boasts a delightful balance of savory and aromatic flavors that elevate your dinner experience with a burst of color and freshness.

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NUTRITION

427kcal
Protein
46.6g
Fat
19g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Yellow Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tbsp 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

    Place the chicken breast in the center of the sheet pan.

  • 3

    In a small bowl, mix olive oil, chopped fresh rosemary, chopped thyme, salt, and pepper.

  • 4

    Brush the chicken breast with half of the herb mixture, ensuring it’s evenly coated.

  • 5

    Arrange the sliced red bell pepper, yellow bell pepper, zucchini, and red onion around the chicken on the sheet pan.

  • 6

    Drizzle the remaining herb oil mixture over the vegetables, tossing gently to ensure even coating.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with a slight char.

  • 8

    Remove from 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 medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This sheet pan meal boasts a delightful balance of savory and aromatic flavors that elevate your dinner experience with a burst of color and freshness.

NUTRITION

427kcal
Protein
46.6g
Fat
19g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Yellow Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (sliced)

1 tbsp 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

    Place the chicken breast in the center of the sheet pan.

  • 3

    In a small bowl, mix olive oil, chopped fresh rosemary, chopped thyme, salt, and pepper.

  • 4

    Brush the chicken breast with half of the herb mixture, ensuring it’s evenly coated.

  • 5

    Arrange the sliced red bell pepper, yellow bell pepper, zucchini, and red onion around the chicken on the sheet pan.

  • 6

    Drizzle the remaining herb oil mixture over the vegetables, tossing gently to ensure even coating.

  • 7

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender with a slight char.

  • 8

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