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

Enjoy a vibrant, colorful plate featuring tender herb-infused chicken paired with an array of roasted rainbow vegetables. The crisp edges of the chicken, enhanced with a fragrant herb crust, perfectly complement the sweet, caramelized flavors of bell peppers, zucchini, and red onion, creating a balanced meal that delights both the palate and the senses.

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NUTRITION

373kcal
Protein
55.2g
Fat
11g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx 170g)

1/2 medium Red Bell Pepper (approx 75g)

1/2 medium Zucchini (approx 90g)

1/4 medium Red Onion (approx 25g)

1 tsp Olive Oil (approx 5g)

1 tbsp Mixed Herbs (Thyme, Rosemary, Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your sheet pan in the oven to 425°F.

  • 2

    In a small bowl, combine the mixed herbs with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and coat evenly with the herb mixture.

  • 4

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and quarter the red onion.

  • 5

    Arrange the chicken and vegetables on the preheated sheet pan and drizzle with olive oil.

  • 6

    Season the vegetables lightly with additional salt and pepper if desired.

  • 7

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

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced 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

Enjoy a vibrant, colorful plate featuring tender herb-infused chicken paired with an array of roasted rainbow vegetables. The crisp edges of the chicken, enhanced with a fragrant herb crust, perfectly complement the sweet, caramelized flavors of bell peppers, zucchini, and red onion, creating a balanced meal that delights both the palate and the senses.

NUTRITION

373kcal
Protein
55.2g
Fat
11g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx 170g)

1/2 medium Red Bell Pepper (approx 75g)

1/2 medium Zucchini (approx 90g)

1/4 medium Red Onion (approx 25g)

1 tsp Olive Oil (approx 5g)

1 tbsp Mixed Herbs (Thyme, Rosemary, Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 425°F.

  • 2

    In a small bowl, combine the mixed herbs with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and coat evenly with the herb mixture.

  • 4

    Slice the red bell pepper into strips, cut the zucchini into half-moons, and quarter the red onion.

  • 5

    Arrange the chicken and vegetables on the preheated sheet pan and drizzle with olive oil.

  • 6

    Season the vegetables lightly with additional salt and pepper if desired.

  • 7

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

  • 8

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced meal!