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 delightful medley of herb-seasoned chicken paired with a vibrant mix of roasted rainbow vegetables. This dish brings together tender, juicy chicken breast with crisp bell peppers, zucchini, and red onions, all elevated by a fragrant herb crust and a drizzle of olive oil, creating an appetizing and colorful plate perfect for a balanced dinner.

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NUTRITION

349kcal
Protein
29.9g
Fat
16.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup diced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

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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 on one side of the pan. Drizzle with half the olive oil and season generously with salt, pepper, mixed dried herbs, and garlic powder to create a flavorful crust.

  • 3

    In a bowl, combine the diced red and yellow bell peppers, sliced zucchini, and red onion. Drizzle with the remaining olive oil, season lightly with salt and pepper, and toss to evenly coat the vegetables.

  • 4

    Arrange the vegetables on the sheet pan around the chicken, ensuring a single layer for even roasting.

  • 5

    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.

  • 6

    Remove from the oven and let the dish 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

Savor the delightful medley of herb-seasoned chicken paired with a vibrant mix of roasted rainbow vegetables. This dish brings together tender, juicy chicken breast with crisp bell peppers, zucchini, and red onions, all elevated by a fragrant herb crust and a drizzle of olive oil, creating an appetizing and colorful plate perfect for a balanced dinner.

NUTRITION

349kcal
Protein
29.9g
Fat
16.2g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup diced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on one side of the pan. Drizzle with half the olive oil and season generously with salt, pepper, mixed dried herbs, and garlic powder to create a flavorful crust.

  • 3

    In a bowl, combine the diced red and yellow bell peppers, sliced zucchini, and red onion. Drizzle with the remaining olive oil, season lightly with salt and pepper, and toss to evenly coat the vegetables.

  • 4

    Arrange the vegetables on the sheet pan around the chicken, ensuring a single layer for even roasting.

  • 5

    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.

  • 6

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