Herb-Crusted One-Pan Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted One-Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted One-Pan Chicken with Roasted Vegetables

Enjoy a beautifully balanced one-pan dinner featuring tender herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seasoned with aromatic dried herbs and a hint of garlic, while a splash of olive oil brings the vegetables to life with a light, caramelized roast. This dish offers a satisfying mix of flavors and textures, perfect for a nourishing meal any time of day.

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NUTRITION

415kcal
Protein
41.1g
Fat
19.1g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 small Zucchini

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Sea Salt & Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup.

  • 2

    Place the chicken breast in the center of the baking sheet. In a small bowl, mix the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.

  • 3

    Sprinkle the herb mixture evenly over both sides of the chicken breast, pressing lightly to adhere.

  • 4

    Chop the broccoli into florets, slice the bell pepper into strips, and cut the zucchini into rounds. Arrange the vegetables around the chicken on the baking sheet.

  • 5

    Drizzle olive oil over the vegetables and toss gently to ensure they are evenly coated. Season the vegetables with a little extra salt and pepper.

  • 6

    Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the herb-crusted chicken alongside the roasted vegetables.

Herb-Crusted One-Pan Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted One-Pan Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted One-Pan Chicken with Roasted Vegetables

Enjoy a beautifully balanced one-pan dinner featuring tender herb-crusted chicken paired with a medley of roasted vegetables. The chicken is seasoned with aromatic dried herbs and a hint of garlic, while a splash of olive oil brings the vegetables to life with a light, caramelized roast. This dish offers a satisfying mix of flavors and textures, perfect for a nourishing meal any time of day.

NUTRITION

415kcal
Protein
41.1g
Fat
19.1g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1 medium Bell Pepper

1 small Zucchini

1 tbsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Sea Salt & Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup.

  • 2

    Place the chicken breast in the center of the baking sheet. In a small bowl, mix the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.

  • 3

    Sprinkle the herb mixture evenly over both sides of the chicken breast, pressing lightly to adhere.

  • 4

    Chop the broccoli into florets, slice the bell pepper into strips, and cut the zucchini into rounds. Arrange the vegetables around the chicken on the baking sheet.

  • 5

    Drizzle olive oil over the vegetables and toss gently to ensure they are evenly coated. Season the vegetables with a little extra salt and pepper.

  • 6

    Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the herb-crusted chicken alongside the roasted vegetables.