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 a colorful medley of roasted rainbow vegetables. This dish boasts a perfect balance of lean protein and nutrient-packed veggies, lightly dressed with olive oil and fragrant herbs, creating an irresistible meal that's as wholesome as it is delicious.

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NUTRITION

379kcal
Protein
38g
Fat
18.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

0.5 medium Red Bell Pepper (sliced)

0.5 medium Yellow Bell Pepper (sliced)

0.5 medium Zucchini (sliced)

0.25 medium Red Onion (quartered)

0.5 cup Cherry Tomatoes (halved)

1 tbsp Extra Virgin Olive Oil

2 tsp Fresh Herbs and Garlic mix

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lined sheet pan. Pat dry and season with salt, pepper, and half of the chopped fresh herbs and minced garlic.

  • 3

    In a large bowl, combine the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and toss with the remaining herbs, garlic, salt, and pepper.

  • 4

    Arrange the vegetables evenly around the chicken on the sheet pan.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven, let rest for a few minutes, then serve and enjoy your well-balanced, flavorful 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 tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This dish boasts a perfect balance of lean protein and nutrient-packed veggies, lightly dressed with olive oil and fragrant herbs, creating an irresistible meal that's as wholesome as it is delicious.

NUTRITION

379kcal
Protein
38g
Fat
18.7g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

0.5 medium Red Bell Pepper (sliced)

0.5 medium Yellow Bell Pepper (sliced)

0.5 medium Zucchini (sliced)

0.25 medium Red Onion (quartered)

0.5 cup Cherry Tomatoes (halved)

1 tbsp Extra Virgin Olive Oil

2 tsp Fresh Herbs and Garlic mix

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a lined sheet pan. Pat dry and season with salt, pepper, and half of the chopped fresh herbs and minced garlic.

  • 3

    In a large bowl, combine the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and toss with the remaining herbs, garlic, salt, and pepper.

  • 4

    Arrange the vegetables evenly around the chicken on the sheet pan.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven, let rest for a few minutes, then serve and enjoy your well-balanced, flavorful meal.