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 medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This balanced meal delivers a delicious blend of savory herbs and the natural sweetness of vegetables, all roasted to bring out their full flavor without overwhelming calories.

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NUTRITION

377kcal
Protein
36.8g
Fat
16.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 tbsp Olive Oil (13.5g)

1 tbsp Fresh Herbs (Rosemary and Thyme, chopped)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. In a small bowl, mix the olive oil, chopped herbs, lemon juice, and minced garlic.

  • 3

    Brush the chicken generously with the herb mixture, ensuring it's evenly coated.

  • 4

    Chop the red bell pepper, zucchini, and red onion into even pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and season with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and vegetables are tender.

  • 7

    Remove from the oven and let the chicken rest for a couple of minutes before serving.

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 medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This balanced meal delivers a delicious blend of savory herbs and the natural sweetness of vegetables, all roasted to bring out their full flavor without overwhelming calories.

NUTRITION

377kcal
Protein
36.8g
Fat
16.4g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 tbsp Olive Oil (13.5g)

1 tbsp Fresh Herbs (Rosemary and Thyme, chopped)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. In a small bowl, mix the olive oil, chopped herbs, lemon juice, and minced garlic.

  • 3

    Brush the chicken generously with the herb mixture, ensuring it's evenly coated.

  • 4

    Chop the red bell pepper, zucchini, and red onion into even pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and season with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is fully cooked and vegetables are tender.

  • 7

    Remove from the oven and let the chicken rest for a couple of minutes before serving.