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 tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. The dish is lightly seasoned with aromatic herbs and a drizzle of olive oil, creating a harmonious blend of freshness and warmth that's perfect for a balanced meal any time of day.

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NUTRITION

431kcal
Protein
36.4g
Fat
18.2g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Black 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 and drizzle lightly with olive oil.

  • 3

    Sprinkle the chicken evenly with dried rosemary, dried thyme, garlic powder, salt, and black pepper.

  • 4

    Chop the red bell pepper, zucchini, red onion (into thick slices), and carrot into bite-sized pieces, then place them around the chicken on the sheet pan.

  • 5

    Toss the vegetables with a little extra olive oil, salt, and pepper to ensure even seasoning.

  • 6

    Bake in the preheated oven for 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 and let rest for a few minutes before serving to allow the flavors to meld.

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 tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. The dish is lightly seasoned with aromatic herbs and a drizzle of olive oil, creating a harmonious blend of freshness and warmth that's perfect for a balanced meal any time of day.

NUTRITION

431kcal
Protein
36.4g
Fat
18.2g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Black 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 and drizzle lightly with olive oil.

  • 3

    Sprinkle the chicken evenly with dried rosemary, dried thyme, garlic powder, salt, and black pepper.

  • 4

    Chop the red bell pepper, zucchini, red onion (into thick slices), and carrot into bite-sized pieces, then place them around the chicken on the sheet pan.

  • 5

    Toss the vegetables with a little extra olive oil, salt, and pepper to ensure even seasoning.

  • 6

    Bake in the preheated oven for 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 and let rest for a few minutes before serving to allow the flavors to meld.