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 the fresh medley of vibrant roasted rainbow vegetables paired with succulent, herb-crusted chicken breast. Perfectly balanced for a hearty meal, this dish marries the aromatic blend of rosemary, thyme, garlic and lemon zest with the natural sweetness of carrots and bell peppers, delivering a beautiful plate that’s as visually appealing as it is nutritious.

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NUTRITION

361kcal
Protein
37.5g
Fat
11.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 tablespoon Olive Oil

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1 medium Zucchini

1 medium Carrot

1/2 cup Red Onion

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Lemon Zest

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, and lemon zest.

  • 4

    Brush the chicken breast with the herb mixture, ensuring even coating on all sides.

  • 5

    Chop the red bell pepper, yellow bell pepper, zucchini, carrot, and red onion into bite-sized pieces and toss them with the remaining herb mixture.

  • 6

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread in a single layer.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, 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

Savor the fresh medley of vibrant roasted rainbow vegetables paired with succulent, herb-crusted chicken breast. Perfectly balanced for a hearty meal, this dish marries the aromatic blend of rosemary, thyme, garlic and lemon zest with the natural sweetness of carrots and bell peppers, delivering a beautiful plate that’s as visually appealing as it is nutritious.

NUTRITION

361kcal
Protein
37.5g
Fat
11.1g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 tablespoon Olive Oil

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1 medium Zucchini

1 medium Carrot

1/2 cup Red Onion

1 clove Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Lemon Zest

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, and lemon zest.

  • 4

    Brush the chicken breast with the herb mixture, ensuring even coating on all sides.

  • 5

    Chop the red bell pepper, yellow bell pepper, zucchini, carrot, and red onion into bite-sized pieces and toss them with the remaining herb mixture.

  • 6

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread in a single layer.

  • 7

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

  • 8

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