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 beautifully balanced dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This one-pan meal offers a delightful combination of tender chicken, sweet bell peppers, zucchini, and red onion, all enhanced by a drizzle of olive oil and fresh herbs, making it perfect for a wholesome dinner.

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NUTRITION

345kcal
Protein
39.1g
Fat
8.6g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Yellow Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (chopped)

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the 4 oz chicken breast along one side of the pan.

  • 3

    In a bowl, combine sliced red and yellow bell peppers, zucchini, and red onion. Drizzle with olive oil, add minced garlic, chopped fresh herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Spread the seasoned vegetables around the chicken on the sheet pan.

  • 5

    Sprinkle additional fresh herbs over the chicken for a fragrant crust and season with salt and pepper.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred at the edges.

  • 7

    Remove from oven, let rest for a few minutes, then serve warm.

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 beautifully balanced dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This one-pan meal offers a delightful combination of tender chicken, sweet bell peppers, zucchini, and red onion, all enhanced by a drizzle of olive oil and fresh herbs, making it perfect for a wholesome dinner.

NUTRITION

345kcal
Protein
39.1g
Fat
8.6g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Yellow Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (chopped)

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the 4 oz chicken breast along one side of the pan.

  • 3

    In a bowl, combine sliced red and yellow bell peppers, zucchini, and red onion. Drizzle with olive oil, add minced garlic, chopped fresh herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Spread the seasoned vegetables around the chicken on the sheet pan.

  • 5

    Sprinkle additional fresh herbs over the chicken for a fragrant crust and season with salt and pepper.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred at the edges.

  • 7

    Remove from oven, let rest for a few minutes, then serve warm.