Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Savor this vibrant, one-pan meal featuring succulent herb-crusted chicken paired with a rainbow medley of crisp vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the tender chicken while the colorful veggies add a burst of freshness and visual appeal, making it a wholesome and mouthwatering dinner option.

Try 7 days free, then $12.99 / mo.

NUTRITION

492kcal
Protein
57.2g
Fat
21g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~120g)

1 medium Zucchini (~196g)

1/2 Red Onion (~55g)

1 tbsp Olive Oil (~14g)

2 Garlic Cloves

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, freshly chopped rosemary, thyme, and minced garlic.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges.

  • 4

    Arrange the seasoned chicken and vegetables evenly on the sheet pan. Drizzle olive oil over the vegetables and chicken.

  • 5

    Toss the vegetables gently to coat them in the olive oil and herbs.

  • 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.

  • 7

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

Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Savor this vibrant, one-pan meal featuring succulent herb-crusted chicken paired with a rainbow medley of crisp vegetables. The aromatic blend of rosemary, thyme, and garlic elevates the tender chicken while the colorful veggies add a burst of freshness and visual appeal, making it a wholesome and mouthwatering dinner option.

NUTRITION

492kcal
Protein
57.2g
Fat
21g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~120g)

1 medium Zucchini (~196g)

1/2 Red Onion (~55g)

1 tbsp Olive Oil (~14g)

2 Garlic Cloves

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, freshly chopped rosemary, thyme, and minced garlic.

  • 3

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges.

  • 4

    Arrange the seasoned chicken and vegetables evenly on the sheet pan. Drizzle olive oil over the vegetables and chicken.

  • 5

    Toss the vegetables gently to coat them in the olive oil and herbs.

  • 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.

  • 7

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