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 medley of roasted rainbow vegetables alongside tender, herb-crusted chicken breast. This one-pan dish bursts with color and flavor, featuring the aromatic blend of rosemary and thyme that perfectly complements the juicy chicken and crisp vegetables.

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NUTRITION

368kcal
Protein
45.4g
Fat
9.8g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 tsp Olive Oil (5g)

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel. Brush with a small amount of olive oil, then season both sides with salt, pepper, dried rosemary, and thyme.

  • 3

    Cut the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Place all the vegetables in a large bowl.

  • 4

    Drizzle the remaining olive oil over the vegetables, and season lightly with salt and pepper. Toss everything together until well combined.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before slicing the chicken. Serve with 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 medley of roasted rainbow vegetables alongside tender, herb-crusted chicken breast. This one-pan dish bursts with color and flavor, featuring the aromatic blend of rosemary and thyme that perfectly complements the juicy chicken and crisp vegetables.

NUTRITION

368kcal
Protein
45.4g
Fat
9.8g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1 tsp Olive Oil (5g)

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with a paper towel. Brush with a small amount of olive oil, then season both sides with salt, pepper, dried rosemary, and thyme.

  • 3

    Cut the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Place all the vegetables in a large bowl.

  • 4

    Drizzle the remaining olive oil over the vegetables, and season lightly with salt and pepper. Toss everything together until well combined.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before slicing the chicken. Serve with the roasted vegetables.