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, satisfying meal featuring tender herb-crusted chicken partnered with a medley of roasted rainbow vegetables. The aromatic blend of fresh herbs elevates the lightly seasoned chicken, perfectly complemented by the caramelized sweetness of red bell pepper, zucchini, and red onion. This dish is ideal for a healthy, balanced dinner.

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NUTRITION

366kcal
Protein
36.9g
Fat
18.2g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup Red Bell Pepper, sliced (~75g)

1/2 cup Zucchini, sliced (~66g)

1/4 cup Red Onion, sliced (~40g)

1 tbsp Olive Oil (~14g)

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, garlic powder, fresh thyme, and fresh rosemary.

  • 3

    Place the seasoned chicken breast in the center of the sheet pan.

  • 4

    Chop the red bell pepper, zucchini, and red onion. Arrange the vegetables around the chicken.

  • 5

    Drizzle olive oil evenly over the vegetables and toss gently to coat them well.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Remove from the oven, let cool slightly, then slice the chicken if desired and 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, satisfying meal featuring tender herb-crusted chicken partnered with a medley of roasted rainbow vegetables. The aromatic blend of fresh herbs elevates the lightly seasoned chicken, perfectly complemented by the caramelized sweetness of red bell pepper, zucchini, and red onion. This dish is ideal for a healthy, balanced dinner.

NUTRITION

366kcal
Protein
36.9g
Fat
18.2g
Carbs
9.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1/2 cup Red Bell Pepper, sliced (~75g)

1/2 cup Zucchini, sliced (~66g)

1/4 cup Red Onion, sliced (~40g)

1 tbsp Olive Oil (~14g)

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, garlic powder, fresh thyme, and fresh rosemary.

  • 3

    Place the seasoned chicken breast in the center of the sheet pan.

  • 4

    Chop the red bell pepper, zucchini, and red onion. Arrange the vegetables around the chicken.

  • 5

    Drizzle olive oil evenly over the vegetables and toss gently to coat them well.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Remove from the oven, let cool slightly, then slice the chicken if desired and serve with the roasted vegetables.