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 tender herb-crusted chicken paired with an array of roasted rainbow vegetables. This sheet pan meal boasts a delightful mix of roasted bell peppers, zucchini, and red onion, all lightly tossed in olive oil and fresh herbs, making for a satisfying, clean-eating experience.

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NUTRITION

530kcal
Protein
56.3g
Fat
21.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix chopped fresh herbs with a pinch of salt and pepper.

  • 3

    Rub the herb mixture evenly over the chicken breast to form a light crust.

  • 4

    Slice the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized strips and pieces.

  • 5

    Place the vegetables on the sheet pan and drizzle with olive oil, seasoning with a little salt and pepper. Toss to combine.

  • 6

    Nestle the herb-crusted chicken breast among the vegetables on the pan.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven and let it 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 the vibrant flavors of tender herb-crusted chicken paired with an array of roasted rainbow vegetables. This sheet pan meal boasts a delightful mix of roasted bell peppers, zucchini, and red onion, all lightly tossed in olive oil and fresh herbs, making for a satisfying, clean-eating experience.

NUTRITION

530kcal
Protein
56.3g
Fat
21.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. In a small bowl, mix chopped fresh herbs with a pinch of salt and pepper.

  • 3

    Rub the herb mixture evenly over the chicken breast to form a light crust.

  • 4

    Slice the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized strips and pieces.

  • 5

    Place the vegetables on the sheet pan and drizzle with olive oil, seasoning with a little salt and pepper. Toss to combine.

  • 6

    Nestle the herb-crusted chicken breast among the vegetables on the pan.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.