Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This dish brings together the perfect balance of savory, aromatic flavors and colorful freshness, making every bite both delicious and nourishing.

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NUTRITION

399kcal
Protein
35.2g
Fat
17.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini slices

1/2 cup Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tbsp Fresh Herbs (thyme, rosemary)

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together olive oil, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush with half of the herb mixture.

  • 4

    Chop the mixed bell peppers, zucchini, red onion, and carrot into bite-sized pieces. Toss them in the remaining herb mixture until well coated.

  • 5

    Arrange the vegetables on the sheet pan around the chicken, ensuring they are in a single layer.

  • 6

    Bake in the preheated oven 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 rest for a few minutes before serving.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

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

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This dish brings together the perfect balance of savory, aromatic flavors and colorful freshness, making every bite both delicious and nourishing.

NUTRITION

399kcal
Protein
35.2g
Fat
17.9g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini slices

1/2 cup Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tbsp Fresh Herbs (thyme, rosemary)

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together olive oil, minced garlic, chopped fresh herbs, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and brush with half of the herb mixture.

  • 4

    Chop the mixed bell peppers, zucchini, red onion, and carrot into bite-sized pieces. Toss them in the remaining herb mixture until well coated.

  • 5

    Arrange the vegetables on the sheet pan around the chicken, ensuring they are in a single layer.

  • 6

    Bake in the preheated oven 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 rest for a few minutes before serving.