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 vibrant flavors of this herb-crusted chicken paired with a colorful medley of roasted red bell pepper, zucchini, and red onion. Enhanced with fragrant rosemary, thyme, and garlic, this dish is a beautiful blend of tender protein and lightly caramelized vegetables, making for a delightful and wholesome meal.

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NUTRITION

416kcal
Protein
43.6g
Fat
18.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 Tbsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

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 and black pepper.

  • 3

    Finely chop the garlic and strip the leaves from the rosemary and thyme sprigs, then mix with a drizzle of olive oil.

  • 4

    Rub the herb mixture onto the chicken breast, ensuring even coverage.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on the sheet pan and nestle the chicken breast among them.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 8

    Remove from oven, let rest for a few minutes, and 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 vibrant flavors of this herb-crusted chicken paired with a colorful medley of roasted red bell pepper, zucchini, and red onion. Enhanced with fragrant rosemary, thyme, and garlic, this dish is a beautiful blend of tender protein and lightly caramelized vegetables, making for a delightful and wholesome meal.

NUTRITION

416kcal
Protein
43.6g
Fat
18.8g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 Tbsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

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 and black pepper.

  • 3

    Finely chop the garlic and strip the leaves from the rosemary and thyme sprigs, then mix with a drizzle of olive oil.

  • 4

    Rub the herb mixture onto the chicken breast, ensuring even coverage.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, and pepper.

  • 6

    Spread the vegetables evenly on the sheet pan and nestle the chicken breast among them.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 8

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