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

A vibrant, one-pan meal featuring tender herb-crusted chicken breast accompanied by a medley of roasted red and yellow bell peppers, zucchini, and red onion. This dish combines bright flavors and colorful veggies with aromatic herbs, creating a balanced and satisfying meal perfect for a wholesome dinner.

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NUTRITION

342kcal
Protein
46.9g
Fat
9.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

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 on the sheet pan. Drizzle with olive oil, then sprinkle garlic powder, salt, and pepper over the chicken. Gently press the fresh rosemary and thyme leaves onto the surface for an aromatic herb crust.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into half-moons, and cut the red onion into wedges. Arrange the vegetables around the chicken breast on the sheet pan.

  • 4

    Lightly season the vegetables with salt, pepper, and an extra sprinkle of garlic powder if desired.

  • 5

    Roast in the oven 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 the chicken rest for a few minutes, then serve the chicken alongside the colorful roasted vegetables.

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

A vibrant, one-pan meal featuring tender herb-crusted chicken breast accompanied by a medley of roasted red and yellow bell peppers, zucchini, and red onion. This dish combines bright flavors and colorful veggies with aromatic herbs, creating a balanced and satisfying meal perfect for a wholesome dinner.

NUTRITION

342kcal
Protein
46.9g
Fat
9.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1/2 tsp Garlic Powder

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 on the sheet pan. Drizzle with olive oil, then sprinkle garlic powder, salt, and pepper over the chicken. Gently press the fresh rosemary and thyme leaves onto the surface for an aromatic herb crust.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into half-moons, and cut the red onion into wedges. Arrange the vegetables around the chicken breast on the sheet pan.

  • 4

    Lightly season the vegetables with salt, pepper, and an extra sprinkle of garlic powder if desired.

  • 5

    Roast in the oven 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 the chicken rest for a few minutes, then serve the chicken alongside the colorful roasted vegetables.