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 perfectly balanced sheet pan dinner featuring tender garlic herb chicken and a medley of crispy roasted vegetables. This dish is seasoned with fresh herbs and roasted to perfection on a single pan, making cleanup a breeze while delivering a delightful mix of textures and flavors.

Try 3 days free, then $12.99 / mo.

NUTRITION

323kcal
Protein
39.9g
Fat
9.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley & Thyme)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into evenly sized pieces if preferred, or leave whole for a more traditional presentation.

  • 3

    Chop the broccoli into florets, slice the carrot into rounds or sticks, chop the zucchini into half-moons, and cut the red bell pepper into strips.

  • 4

    In a large mixing bowl, combine the chopped vegetables with olive oil, minced garlic, and fresh herbs. Toss until all vegetables are evenly coated.

  • 5

    Place the chicken breast on one side of the sheet pan and arrange the vegetables on the other side, ensuring they are spread out in a single layer.

  • 6

    Season the chicken with additional salt, pepper, and herbs if desired.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 8

    Remove from the oven and let rest for a few 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 perfectly balanced sheet pan dinner featuring tender garlic herb chicken and a medley of crispy roasted vegetables. This dish is seasoned with fresh herbs and roasted to perfection on a single pan, making cleanup a breeze while delivering a delightful mix of textures and flavors.

NUTRITION

323kcal
Protein
39.9g
Fat
9.7g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 medium Carrot

1/2 medium Zucchini

1/2 medium Red Bell Pepper

2 tsp Olive Oil

1 Garlic Clove

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Cut the chicken breast into evenly sized pieces if preferred, or leave whole for a more traditional presentation.

  • 3

    Chop the broccoli into florets, slice the carrot into rounds or sticks, chop the zucchini into half-moons, and cut the red bell pepper into strips.

  • 4

    In a large mixing bowl, combine the chopped vegetables with olive oil, minced garlic, and fresh herbs. Toss until all vegetables are evenly coated.

  • 5

    Place the chicken breast on one side of the sheet pan and arrange the vegetables on the other side, ensuring they are spread out in a single layer.

  • 6

    Season the chicken with additional salt, pepper, and herbs if desired.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender with crispy edges.

  • 8

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