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 succulent, herb-infused chicken breast paired with a colorful medley of roasted rainbow vegetables on a single sheet pan. This dish brings a delightful mix of tender protein and vibrant veggies, lightly drizzled with olive oil and seasoned with aromatic herbs for a balanced, delicious meal.

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NUTRITION

352kcal
Protein
34.1g
Fat
18.4g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a sheet pan by lightly coating with olive oil or parchment paper.

  • 2

    Place the chicken breast in the center of the pan. Arrange the sliced red and yellow bell peppers, zucchini rounds, and red onion wedges around the chicken.

  • 3

    Drizzle olive oil over both the chicken and vegetables. Sprinkle fresh rosemary, thyme, garlic powder, salt, and black pepper evenly over the entire pan.

  • 4

    Using your hands or a spatula, toss the vegetables gently to ensure they are well-coated with the olive oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.

  • 6

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

Savor succulent, herb-infused chicken breast paired with a colorful medley of roasted rainbow vegetables on a single sheet pan. This dish brings a delightful mix of tender protein and vibrant veggies, lightly drizzled with olive oil and seasoned with aromatic herbs for a balanced, delicious meal.

NUTRITION

352kcal
Protein
34.1g
Fat
18.4g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a sheet pan by lightly coating with olive oil or parchment paper.

  • 2

    Place the chicken breast in the center of the pan. Arrange the sliced red and yellow bell peppers, zucchini rounds, and red onion wedges around the chicken.

  • 3

    Drizzle olive oil over both the chicken and vegetables. Sprinkle fresh rosemary, thyme, garlic powder, salt, and black pepper evenly over the entire pan.

  • 4

    Using your hands or a spatula, toss the vegetables gently to ensure they are well-coated with the olive oil and seasonings.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a slight char.

  • 6

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