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 vibrant, one-pan meal featuring herb-crusted chicken breast roasted alongside a rainbow of fresh vegetables. The dish is perfectly balanced with crisp, caramelized edges and a burst of aromatic herbs, creating a wholesome and satisfying meal suitable for your careful nutritional goals.

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NUTRITION

451kcal
Protein
40g
Fat
18.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper (chopped)

1/2 cup Yellow Bell Pepper (chopped)

1 cup Zucchini (sliced)

1/2 cup Red Onion (sliced)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and surround it with the red bell pepper, yellow bell pepper, zucchini, and red onion.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle fresh rosemary, thyme, salt, and black pepper evenly over the chicken and veggies.

  • 5

    Toss the vegetables gently to ensure they are well coated with the oil and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken breast and serve alongside the 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

Enjoy a vibrant, one-pan meal featuring herb-crusted chicken breast roasted alongside a rainbow of fresh vegetables. The dish is perfectly balanced with crisp, caramelized edges and a burst of aromatic herbs, creating a wholesome and satisfying meal suitable for your careful nutritional goals.

NUTRITION

451kcal
Protein
40g
Fat
18.2g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper (chopped)

1/2 cup Yellow Bell Pepper (chopped)

1 cup Zucchini (sliced)

1/2 cup Red Onion (sliced)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and surround it with the red bell pepper, yellow bell pepper, zucchini, and red onion.

  • 3

    Drizzle olive oil and lemon juice over the chicken and vegetables.

  • 4

    Sprinkle fresh rosemary, thyme, salt, and black pepper evenly over the chicken and veggies.

  • 5

    Toss the vegetables gently to ensure they are well coated with the oil and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken breast and serve alongside the roasted vegetables.