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 enticing flavors of tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. A perfectly balanced plate with a crisp exterior on the chicken and caramelized, sweet vegetables that create a delightful and wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

434kcal
Protein
36.0g
Fat
19g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion (halved)

1 medium Carrot

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry, then season with salt and pepper. Rub half of the olive oil over the chicken and press chopped rosemary, thyme, and minced garlic onto the surface to create an herb crust.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, halve the red onion, and cut the carrot into sticks.

  • 4

    Toss the vegetables in a bowl with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the chicken breast in the center of the sheet pan and spread the vegetables evenly around it.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly caramelized edges.

  • 7

    Remove from the oven, let rest for a few minutes, and then serve your colorful, nutrient-packed 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

Savor the enticing flavors of tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. A perfectly balanced plate with a crisp exterior on the chicken and caramelized, sweet vegetables that create a delightful and wholesome meal.

NUTRITION

434kcal
Protein
36.0g
Fat
19g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion (halved)

1 medium Carrot

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry, then season with salt and pepper. Rub half of the olive oil over the chicken and press chopped rosemary, thyme, and minced garlic onto the surface to create an herb crust.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, halve the red onion, and cut the carrot into sticks.

  • 4

    Toss the vegetables in a bowl with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the chicken breast in the center of the sheet pan and spread the vegetables evenly around it.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly caramelized edges.

  • 7

    Remove from the oven, let rest for a few minutes, and then serve your colorful, nutrient-packed meal.