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-crusted chicken breast paired with a medley of sweet, roasted rainbow vegetables. This dish is perfectly balanced with bright flavors and a satisfying crunch, making it an ideal choice for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
37.1g
Fat
13.7g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

2 teaspoons Olive Oil

1 teaspoon Dried Herb Mix

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chop red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle the dried herb mix, salt, and pepper evenly over everything.

  • 4

    Gently toss the vegetables to ensure they are well-coated with oil and herbs.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 6

    Remove from the 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

Enjoy a vibrant, colorful plate featuring tender herb-crusted chicken breast paired with a medley of sweet, roasted rainbow vegetables. This dish is perfectly balanced with bright flavors and a satisfying crunch, making it an ideal choice for a nourishing dinner.

NUTRITION

333kcal
Protein
37.1g
Fat
13.7g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

2 teaspoons Olive Oil

1 teaspoon Dried Herb Mix

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and chop red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle the dried herb mix, salt, and pepper evenly over everything.

  • 4

    Gently toss the vegetables to ensure they are well-coated with oil and herbs.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 6

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