Sheet Pan Garlic Herb Chicken and Crispy Roasted Vegetables

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

Sheet Pan Garlic Herb Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Chicken and Crispy Roasted Vegetables

Enjoy a balanced, one-pan meal featuring tender garlic herb chicken paired with a medley of crispy roasted vegetables. Perfectly seasoned and roasted to bring out natural flavors, this dish is as wholesome as it is delicious.

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NUTRITION

410kcal
Protein
39.4g
Fat
19.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in the center of a large sheet pan.

  • 3

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces and spread them evenly around the chicken.

  • 4

    In a small bowl, combine olive oil, minced garlic, chopped rosemary and thyme (remove leaves from the stems), salt, and black pepper.

  • 5

    Drizzle the herb oil mixture over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Arrange the sheet pan in a single layer to ensure even roasting.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

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

Sheet Pan Garlic Herb Chicken and Crispy Roasted Vegetables

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

Sheet Pan Garlic Herb Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Chicken and Crispy Roasted Vegetables

Enjoy a balanced, one-pan meal featuring tender garlic herb chicken paired with a medley of crispy roasted vegetables. Perfectly seasoned and roasted to bring out natural flavors, this dish is as wholesome as it is delicious.

NUTRITION

410kcal
Protein
39.4g
Fat
19.1g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1 medium Red Bell Pepper

1 medium Zucchini

1 tbsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast in the center of a large sheet pan.

  • 3

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces and spread them evenly around the chicken.

  • 4

    In a small bowl, combine olive oil, minced garlic, chopped rosemary and thyme (remove leaves from the stems), salt, and black pepper.

  • 5

    Drizzle the herb oil mixture over the chicken and vegetables, ensuring everything is well coated.

  • 6

    Arrange the sheet pan in a single layer to ensure even roasting.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly crispy on the edges.

  • 8

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