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 the vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted vegetables, perfectly seasoned with aromatic herbs and a drizzle of olive oil. This dish is not only visually appealing but also a balanced meal that offers juicy protein and crisp, lightly roasted veggies, ideal for a satisfying lunch or dinner.

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NUTRITION

389kcal
Protein
38.2g
Fat
18.9g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Yellow Bell Pepper

0.5 cup chopped Zucchini

0.25 cup chopped Red Onion

1 tablespoon Olive Oil

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

0.5 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle a little olive oil over the chicken and season with salt, pepper, garlic powder, chopped rosemary, and thyme.

  • 3

    In a bowl, toss the chopped red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining olive oil, salt, and pepper until evenly coated.

  • 4

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving.

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 the vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted vegetables, perfectly seasoned with aromatic herbs and a drizzle of olive oil. This dish is not only visually appealing but also a balanced meal that offers juicy protein and crisp, lightly roasted veggies, ideal for a satisfying lunch or dinner.

NUTRITION

389kcal
Protein
38.2g
Fat
18.9g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup chopped Red Bell Pepper

0.5 cup chopped Yellow Bell Pepper

0.5 cup chopped Zucchini

0.25 cup chopped Red Onion

1 tablespoon Olive Oil

1 tablespoon Fresh Rosemary (chopped)

1 tablespoon Fresh Thyme (chopped)

0.5 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle a little olive oil over the chicken and season with salt, pepper, garlic powder, chopped rosemary, and thyme.

  • 3

    In a bowl, toss the chopped red bell pepper, yellow bell pepper, zucchini, and red onion with the remaining olive oil, salt, and pepper until evenly coated.

  • 4

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving.