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 dish featuring tender, herb-coated chicken breast paired with a colorful medley of roasted vegetables. This satisfying plate is roasted to perfection with aromatic fresh herbs, delivering a delightful crunch and a burst of natural sweetness in every bite.

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NUTRITION

326kcal
Protein
37.8g
Fat
11.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 small Red Onion

1 tsp Olive Oil

0.5 tsp Additional Olive Oil

2 sprigs Fresh Rosemary

2 sprigs 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

    Pat the chicken breast dry, then season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Slice the carrot, red bell pepper, zucchini, and red onion into evenly sized pieces for uniform roasting.

  • 4

    Arrange the vegetables on the sheet pan and drizzle with olive oil (using both measurements) along with a pinch of salt and pepper. Toss gently to coat.

  • 5

    Place the seasoned chicken breast among the vegetables on the pan.

  • 6

    Roast everything in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve your colorful and nutritious meal.

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 dish featuring tender, herb-coated chicken breast paired with a colorful medley of roasted vegetables. This satisfying plate is roasted to perfection with aromatic fresh herbs, delivering a delightful crunch and a burst of natural sweetness in every bite.

NUTRITION

326kcal
Protein
37.8g
Fat
11.3g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

0.5 medium Red Bell Pepper

0.5 medium Zucchini

0.25 small Red Onion

1 tsp Olive Oil

0.5 tsp Additional Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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, then season generously with salt, pepper, chopped rosemary, and thyme.

  • 3

    Slice the carrot, red bell pepper, zucchini, and red onion into evenly sized pieces for uniform roasting.

  • 4

    Arrange the vegetables on the sheet pan and drizzle with olive oil (using both measurements) along with a pinch of salt and pepper. Toss gently to coat.

  • 5

    Place the seasoned chicken breast among the vegetables on the pan.

  • 6

    Roast everything in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve your colorful and nutritious meal.