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 the vibrant flavors of this sheet pan creation, featuring tender herb-crusted chicken breast paired with a colorful medley of roasted red bell pepper, broccoli, zucchini, and red onion. Each bite delivers a delightful balance of savory herbs and natural sweetness from the vegetables, making it a wholesome, nutritious meal perfect for any time of day.

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NUTRITION

382kcal
Protein
36.2g
Fat
18.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup Broccoli Florets

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and your choice of dried herbs (such as thyme and rosemary).

  • 3

    Prepare the vegetables by cutting the red bell pepper, broccoli, zucchini, and red onion into bite-sized pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil, salt, pepper, and a pinch of dried herbs.

  • 5

    Arrange the seasoned chicken breast in the center of a sheet pan and surround it with the mixed vegetables in a single layer.

  • 6

    Roast 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, let the chicken rest for a few minutes, then serve everything on a plate and enjoy your healthy meal.

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 the vibrant flavors of this sheet pan creation, featuring tender herb-crusted chicken breast paired with a colorful medley of roasted red bell pepper, broccoli, zucchini, and red onion. Each bite delivers a delightful balance of savory herbs and natural sweetness from the vegetables, making it a wholesome, nutritious meal perfect for any time of day.

NUTRITION

382kcal
Protein
36.2g
Fat
18.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup Broccoli Florets

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, and your choice of dried herbs (such as thyme and rosemary).

  • 3

    Prepare the vegetables by cutting the red bell pepper, broccoli, zucchini, and red onion into bite-sized pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil, salt, pepper, and a pinch of dried herbs.

  • 5

    Arrange the seasoned chicken breast in the center of a sheet pan and surround it with the mixed vegetables in a single layer.

  • 6

    Roast 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, let the chicken rest for a few minutes, then serve everything on a plate and enjoy your healthy meal.