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 medley of tender herb-crusted chicken paired with a colorful assortment of roasted vegetables. This dish brings out the fresh, natural flavors of seasonal produce infused with aromatic herbs and a hint of garlic, all roasted to perfection on a single sheet pan.

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NUTRITION

409kcal
Protein
39.4g
Fat
18.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 Red Bell Pepper (75g)

1/2 Yellow Bell Pepper (75g)

1 medium Zucchini (100g)

1 small Red Onion (50g)

1 Tbsp Olive Oil (14g)

1/2 tsp Garlic Powder

1 tsp Dried Italian Herbs

Salt and Black 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

    Trim any excess fat from the chicken breast and pat it dry with a paper towel.

  • 3

    In a small bowl, mix the olive oil, garlic powder, dried Italian herbs, salt, and black pepper.

  • 4

    Brush half of the herb mixture over the chicken breast, coating it evenly.

  • 5

    Slice the red and yellow bell peppers, zucchini, and red onion into uniform pieces.

  • 6

    Toss the vegetables with the remaining herb mixture directly on the sheet pan until well coated.

  • 7

    Place the chicken breast on the sheet pan nestled among the vegetables.

  • 8

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

  • 9

    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 vibrant medley of tender herb-crusted chicken paired with a colorful assortment of roasted vegetables. This dish brings out the fresh, natural flavors of seasonal produce infused with aromatic herbs and a hint of garlic, all roasted to perfection on a single sheet pan.

NUTRITION

409kcal
Protein
39.4g
Fat
18.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 Red Bell Pepper (75g)

1/2 Yellow Bell Pepper (75g)

1 medium Zucchini (100g)

1 small Red Onion (50g)

1 Tbsp Olive Oil (14g)

1/2 tsp Garlic Powder

1 tsp Dried Italian Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat it dry with a paper towel.

  • 3

    In a small bowl, mix the olive oil, garlic powder, dried Italian herbs, salt, and black pepper.

  • 4

    Brush half of the herb mixture over the chicken breast, coating it evenly.

  • 5

    Slice the red and yellow bell peppers, zucchini, and red onion into uniform pieces.

  • 6

    Toss the vegetables with the remaining herb mixture directly on the sheet pan until well coated.

  • 7

    Place the chicken breast on the sheet pan nestled among the vegetables.

  • 8

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

  • 9

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