Herb-Crusted Sheet Pan Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Vegetables

Savor the simplicity of herb-crusted chicken paired with a colorful medley of roasted vegetables, all prepared on one sheet pan. This dish offers a delightful balance of savory, aromatic herbs and naturally sweet roasted veggies, making for a nourishing and satisfying meal.

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NUTRITION

340kcal
Protein
44g
Fat
9.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 half medium Zucchini

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black 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 and place it in the center of the sheet pan.

  • 3

    In a small bowl, combine olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.

  • 4

    Brush the chicken breast with the herb mixture, ensuring it is evenly coated.

  • 5

    Cut the broccoli into florets, slice the red bell pepper into strips, and slice the zucchini.

  • 6

    Arrange the vegetables around the chicken on the sheet pan on one side for even roasting.

  • 7

    Drizzle any remaining herb mixture over the vegetables.

  • 8

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

  • 9

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

Herb-Crusted Sheet Pan Chicken with Roasted 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 Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Vegetables

Savor the simplicity of herb-crusted chicken paired with a colorful medley of roasted vegetables, all prepared on one sheet pan. This dish offers a delightful balance of savory, aromatic herbs and naturally sweet roasted veggies, making for a nourishing and satisfying meal.

NUTRITION

340kcal
Protein
44g
Fat
9.5g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 half medium Zucchini

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Black 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 and place it in the center of the sheet pan.

  • 3

    In a small bowl, combine olive oil, fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.

  • 4

    Brush the chicken breast with the herb mixture, ensuring it is evenly coated.

  • 5

    Cut the broccoli into florets, slice the red bell pepper into strips, and slice the zucchini.

  • 6

    Arrange the vegetables around the chicken on the sheet pan on one side for even roasting.

  • 7

    Drizzle any remaining herb mixture over the vegetables.

  • 8

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

  • 9

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