Crispy Herb-Garlic Roasted Chicken with Sheet Pan Vegetables

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

Crispy Herb-Garlic Roasted Chicken with Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Garlic Roasted Chicken with Sheet Pan Vegetables

Enjoy a beautifully balanced meal featuring tender, crispy roasted chicken infused with garlic and fresh herbs, perfectly paired with a colorful medley of sheet pan vegetables. This dish brings a harmonious blend of savory flavors and natural sweetness from the vegetables, making it an ideal choice for a wholesome dinner.

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NUTRITION

344kcal
Protein
36.1g
Fat
9.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 medium Sweet Potato

1 teaspoon Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it generously with the herb-garlic mixture.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and sweet potato into evenly sized pieces. Toss them with the remaining herb mixture directly on the sheet pan.

  • 5

    Arrange the vegetables in a single layer around the chicken to ensure even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve immediately.

Crispy Herb-Garlic Roasted Chicken with Sheet Pan Vegetables

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

Crispy Herb-Garlic Roasted Chicken with Sheet Pan Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Garlic Roasted Chicken with Sheet Pan Vegetables

Enjoy a beautifully balanced meal featuring tender, crispy roasted chicken infused with garlic and fresh herbs, perfectly paired with a colorful medley of sheet pan vegetables. This dish brings a harmonious blend of savory flavors and natural sweetness from the vegetables, making it an ideal choice for a wholesome dinner.

NUTRITION

344kcal
Protein
36.1g
Fat
9.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 medium Sweet Potato

1 teaspoon Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, chopped rosemary, and thyme. Season with salt and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush it generously with the herb-garlic mixture.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and sweet potato into evenly sized pieces. Toss them with the remaining herb mixture directly on the sheet pan.

  • 5

    Arrange the vegetables in a single layer around the chicken to ensure even roasting.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve immediately.