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 burst of flavor and color with this herb-crusted chicken paired alongside a vibrant medley of roasted vegetables. The crisp, roasted exterior of the chicken complements the tender, caramelized veggies, making every bite a delightful mix of herbs, spices, and natural sweetness.

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NUTRITION

347kcal
Protein
39.7g
Fat
9.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

0.5 small Red Onion

1 teaspoon Olive Oil

Herbs and Spices (rosemary, thyme, garlic powder, salt, pepper)

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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 and season generously with salt, pepper, garlic powder, rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into even pieces.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Place the chicken in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 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 rest for a few minutes, then serve hot.

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 burst of flavor and color with this herb-crusted chicken paired alongside a vibrant medley of roasted vegetables. The crisp, roasted exterior of the chicken complements the tender, caramelized veggies, making every bite a delightful mix of herbs, spices, and natural sweetness.

NUTRITION

347kcal
Protein
39.7g
Fat
9.4g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

0.5 small Red Onion

1 teaspoon Olive Oil

Herbs and Spices (rosemary, thyme, garlic powder, salt, pepper)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, carrot, and red onion into even pieces.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Place the chicken in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 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 rest for a few minutes, then serve hot.