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 mix of succulent herb-crusted chicken paired with a colorful assortment of roasted vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the tender chicken while the rainbow vegetables bring a delightful crunch and natural sweetness to this balanced dinner plate.

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NUTRITION

386kcal
Protein
56.9g
Fat
18.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 tablespoon Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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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 the chopped fresh rosemary, thyme leaves, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and rub it with half of the olive oil and the herb mixture to coat evenly.

  • 4

    Chop the red bell pepper, zucchini, and carrot into evenly sized pieces and toss them in the remaining olive oil, with a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (reaching 165°F internally) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve immediately.

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 mix of succulent herb-crusted chicken paired with a colorful assortment of roasted vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the tender chicken while the rainbow vegetables bring a delightful crunch and natural sweetness to this balanced dinner plate.

NUTRITION

386kcal
Protein
56.9g
Fat
18.5g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 tablespoon Olive Oil

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the chopped fresh rosemary, thyme leaves, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan and rub it with half of the olive oil and the herb mixture to coat evenly.

  • 4

    Chop the red bell pepper, zucchini, and carrot into evenly sized pieces and toss them in the remaining olive oil, with a pinch of salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out for even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (reaching 165°F internally) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve immediately.