Sheet Pan Garlic Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Chicken with Crispy Roasted Vegetables

Enjoy a balanced and flavorful dinner featuring tender garlic herb-infused chicken paired with a medley of crispy roasted vegetables. The dish offers a harmonious blend of savory and fresh notes with a satisfying texture that's perfect for a nourishing meal.

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NUTRITION

340kcal
Protein
45.2g
Fat
9.7g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes (halved)

1 tsp Olive Oil

2 cloves Garlic (minced)

2 tbsp Fresh Herbs (Rosemary & Thyme, chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a large sheet pan, arrange the chicken breast and the vegetables (zucchini, red bell pepper, broccoli florets, and cherry tomatoes).

  • 3

    Drizzle olive oil over the chicken and vegetables. Sprinkle minced garlic, chopped fresh herbs, salt, and pepper evenly.

  • 4

    Toss the vegetables lightly to ensure they are well-coated with the oil and seasonings, keeping the chicken breast intact.

  • 5

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

  • 6

    For extra crispiness on the vegetables, switch the oven setting to broil and cook for an additional 3-5 minutes, watching closely to prevent burning.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.

Sheet Pan Garlic Herb Chicken with 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 with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Garlic Herb Chicken with Crispy Roasted Vegetables

Enjoy a balanced and flavorful dinner featuring tender garlic herb-infused chicken paired with a medley of crispy roasted vegetables. The dish offers a harmonious blend of savory and fresh notes with a satisfying texture that's perfect for a nourishing meal.

NUTRITION

340kcal
Protein
45.2g
Fat
9.7g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 cup Broccoli Florets

1/2 cup Cherry Tomatoes (halved)

1 tsp Olive Oil

2 cloves Garlic (minced)

2 tbsp Fresh Herbs (Rosemary & Thyme, chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a large sheet pan, arrange the chicken breast and the vegetables (zucchini, red bell pepper, broccoli florets, and cherry tomatoes).

  • 3

    Drizzle olive oil over the chicken and vegetables. Sprinkle minced garlic, chopped fresh herbs, salt, and pepper evenly.

  • 4

    Toss the vegetables lightly to ensure they are well-coated with the oil and seasonings, keeping the chicken breast intact.

  • 5

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

  • 6

    For extra crispiness on the vegetables, switch the oven setting to broil and cook for an additional 3-5 minutes, watching closely to prevent burning.

  • 7

    Remove from the oven and let rest for a couple of minutes before serving.