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 succulent herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish features tender chicken breast seasoned with rosemary and thyme, complemented by crisp red bell peppers, zucchini, carrots, and red onions. A light drizzle of olive oil enhances the natural flavors, making this meal a delicious and balanced option for any time of day.

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NUTRITION

264kcal
Protein
34.2g
Fat
8.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Carrot

1/4 cup sliced Red Onion

3 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your sheet pan in the oven at 400°F (205°C).

  • 2

    In a small bowl, combine olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and coat evenly with the herb and olive oil mixture.

  • 4

    Arrange the chicken breast in the center of the sheet pan.

  • 5

    Toss the red bell pepper, zucchini, carrot, and red onion in the remaining herb mixture until well coated.

  • 6

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, and then serve warm.

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 succulent herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish features tender chicken breast seasoned with rosemary and thyme, complemented by crisp red bell peppers, zucchini, carrots, and red onions. A light drizzle of olive oil enhances the natural flavors, making this meal a delicious and balanced option for any time of day.

NUTRITION

264kcal
Protein
34.2g
Fat
8.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup chopped Carrot

1/4 cup sliced Red Onion

3 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your sheet pan in the oven at 400°F (205°C).

  • 2

    In a small bowl, combine olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Pat the chicken breast dry and coat evenly with the herb and olive oil mixture.

  • 4

    Arrange the chicken breast in the center of the sheet pan.

  • 5

    Toss the red bell pepper, zucchini, carrot, and red onion in the remaining herb mixture until well coated.

  • 6

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, and then serve warm.