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 vibrant plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish features tender, juicy chicken seasoned with a fragrant blend of herbs, complemented by sweet red bell peppers, crunchy carrots, delicate zucchini, and a hint of red onion, all lightly drizzled with olive oil and roasted to perfection.

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NUTRITION

319kcal
Protein
42.9g
Fat
10.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (cooked)

1 small Red Bell Pepper

1 small Carrot

1 small Zucchini

1/4 Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the pan and pat dry.

  • 3

    Sprinkle the mixed dried herbs, salt, and pepper over the chicken, ensuring an even coat for the herb crust.

  • 4

    Chop the red bell pepper, carrot, zucchini, and red onion into bite-sized pieces and scatter them around the chicken on the sheet pan.

  • 5

    Drizzle the olive oil over the vegetables and toss gently to distribute evenly.

  • 6

    Roast 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.

  • 7

    Remove the pan from the oven, let the chicken rest for a few minutes, and then serve the herb-crusted chicken alongside the roasted rainbow vegetables.

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 vibrant plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish features tender, juicy chicken seasoned with a fragrant blend of herbs, complemented by sweet red bell peppers, crunchy carrots, delicate zucchini, and a hint of red onion, all lightly drizzled with olive oil and roasted to perfection.

NUTRITION

319kcal
Protein
42.9g
Fat
10.2g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (cooked)

1 small Red Bell Pepper

1 small Carrot

1 small Zucchini

1/4 Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the pan and pat dry.

  • 3

    Sprinkle the mixed dried herbs, salt, and pepper over the chicken, ensuring an even coat for the herb crust.

  • 4

    Chop the red bell pepper, carrot, zucchini, and red onion into bite-sized pieces and scatter them around the chicken on the sheet pan.

  • 5

    Drizzle the olive oil over the vegetables and toss gently to distribute evenly.

  • 6

    Roast 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.

  • 7

    Remove the pan from the oven, let the chicken rest for a few minutes, and then serve the herb-crusted chicken alongside the roasted rainbow vegetables.