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 medley of rainbow vegetables paired with tender, herb-crusted chicken on a single sheet pan. This dish brings together succulent chicken breast, crisp bell peppers, zucchini, and red onions, all roasted with fragrant rosemary and thyme. Ideal for a wholesome and balanced meal, it combines fresh flavors with a rustic, comforting texture.

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NUTRITION

367kcal
Protein
37.3g
Fat
18g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and chopped fresh herbs.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 4

    Spread the vegetables evenly on the sheet pan and drizzle with olive oil. Season lightly with salt and pepper.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the pan.

  • 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 charred.

  • 7

    Allow the dish to rest for a few minutes before serving, ensuring all flavors meld together.

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 medley of rainbow vegetables paired with tender, herb-crusted chicken on a single sheet pan. This dish brings together succulent chicken breast, crisp bell peppers, zucchini, and red onions, all roasted with fragrant rosemary and thyme. Ideal for a wholesome and balanced meal, it combines fresh flavors with a rustic, comforting texture.

NUTRITION

367kcal
Protein
37.3g
Fat
18g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and chopped fresh herbs.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 4

    Spread the vegetables evenly on the sheet pan and drizzle with olive oil. Season lightly with salt and pepper.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the pan.

  • 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 charred.

  • 7

    Allow the dish to rest for a few minutes before serving, ensuring all flavors meld together.