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 a vibrant medley of juicy herb-crusted chicken paired with a colorful array of roasted rainbow vegetables. This simple yet satisfying dish, infused with garlic and fresh herbs, offers a delightful balance of protein and nutrient-packed veggies, perfect for a wholesome dinner.

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NUTRITION

450kcal
Protein
40.4g
Fat
19.5g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Pat the chicken breast dry and brush both sides with the herb-infused olive oil mixture.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a little 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

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving 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

Savor a vibrant medley of juicy herb-crusted chicken paired with a colorful array of roasted rainbow vegetables. This simple yet satisfying dish, infused with garlic and fresh herbs, offers a delightful balance of protein and nutrient-packed veggies, perfect for a wholesome dinner.

NUTRITION

450kcal
Protein
40.4g
Fat
19.5g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Olive Oil

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Pat the chicken breast dry and brush both sides with the herb-infused olive oil mixture.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a little 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

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.