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 wholesome and flavorful sheet pan meal featuring tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish is elegantly simple and perfectly balanced, ideal for a nutritious dinner that satisfies both your taste buds and fitness goals.

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NUTRITION

344kcal
Protein
41g
Fat
9.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1 small Red Onion

1 cup Broccoli Florets

1 tsp Olive Oil

Mixed Dried Herbs and Spices (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with a mix of dried thyme, rosemary, garlic powder, salt, and pepper.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges. Separate broccoli into small florets.

  • 4

    Arrange the chicken and all the prepared vegetables on a sheet pan. Drizzle olive oil evenly over the vegetables and toss to coat.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly charred on the edges.

  • 6

    Remove from the oven, let rest for a few minutes, and 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

Enjoy a wholesome and flavorful sheet pan meal featuring tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish is elegantly simple and perfectly balanced, ideal for a nutritious dinner that satisfies both your taste buds and fitness goals.

NUTRITION

344kcal
Protein
41g
Fat
9.7g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1 small Red Onion

1 cup Broccoli Florets

1 tsp Olive Oil

Mixed Dried Herbs and Spices (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with a mix of dried thyme, rosemary, garlic powder, salt, and pepper.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges. Separate broccoli into small florets.

  • 4

    Arrange the chicken and all the prepared vegetables on a sheet pan. Drizzle olive oil evenly over the vegetables and toss to coat.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender and slightly charred on the edges.

  • 6

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