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

Savor a deliciously simple meal that features tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. Perfectly balanced for a satisfying dinner option, this dish is as pleasing to the eye as it is to the palate, offering a delightful mix of crisp textures and savory flavors.

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NUTRITION

394kcal
Protein
38.7g
Fat
18.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tsp Herb Seasoning (rosemary, thyme, garlic powder, lemon pepper)

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle half of the olive oil over the chicken and sprinkle with the herb seasoning.

  • 3

    In a large bowl, toss the chopped red bell pepper, yellow bell pepper, sliced zucchini, and red onion with the remaining olive oil and a pinch of salt and pepper.

  • 4

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 5

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Let the dish rest for a couple of 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

Savor a deliciously simple meal that features tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. Perfectly balanced for a satisfying dinner option, this dish is as pleasing to the eye as it is to the palate, offering a delightful mix of crisp textures and savory flavors.

NUTRITION

394kcal
Protein
38.7g
Fat
18.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tsp Herb Seasoning (rosemary, thyme, garlic powder, lemon pepper)

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle half of the olive oil over the chicken and sprinkle with the herb seasoning.

  • 3

    In a large bowl, toss the chopped red bell pepper, yellow bell pepper, sliced zucchini, and red onion with the remaining olive oil and a pinch of salt and pepper.

  • 4

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 5

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Let the dish rest for a couple of minutes before serving.