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 juicy chicken breast elevated with a crunchy herb crust, perfectly paired with a medley of vibrant roasted vegetables. This dish offers a delightful fusion of flavors and textures with tender, aromatic chicken and caramelized vegetables that create an irresistible, balanced meal.

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NUTRITION

353kcal
Protein
41.9g
Fat
9.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (approx. 170g)

1 medium Red Bell Pepper (approx. 120g)

1 medium Yellow Bell Pepper (approx. 120g)

1 cup Broccoli (approx. 91g)

1 medium Zucchini (approx. 196g)

1 teaspoon Olive Oil (approx. 5g)

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a sheet pan lined with parchment paper.

  • 3

    Drizzle the chicken with olive oil and season generously with your choice of herbs (such as thyme, rosemary, and oregano), garlic powder, salt, and pepper to create a flavorful herb crust.

  • 4

    Chop the red and yellow bell peppers, broccoli, and zucchini into bite-sized pieces and spread them around the chicken on the sheet pan.

  • 5

    Toss the vegetables with a light drizzle of olive oil, salt, and pepper.

  • 6

    Roast the chicken and vegetables in the preheated oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted rainbow vegetables.

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 juicy chicken breast elevated with a crunchy herb crust, perfectly paired with a medley of vibrant roasted vegetables. This dish offers a delightful fusion of flavors and textures with tender, aromatic chicken and caramelized vegetables that create an irresistible, balanced meal.

NUTRITION

353kcal
Protein
41.9g
Fat
9.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (approx. 170g)

1 medium Red Bell Pepper (approx. 120g)

1 medium Yellow Bell Pepper (approx. 120g)

1 cup Broccoli (approx. 91g)

1 medium Zucchini (approx. 196g)

1 teaspoon Olive Oil (approx. 5g)

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a sheet pan lined with parchment paper.

  • 3

    Drizzle the chicken with olive oil and season generously with your choice of herbs (such as thyme, rosemary, and oregano), garlic powder, salt, and pepper to create a flavorful herb crust.

  • 4

    Chop the red and yellow bell peppers, broccoli, and zucchini into bite-sized pieces and spread them around the chicken on the sheet pan.

  • 5

    Toss the vegetables with a light drizzle of olive oil, salt, and pepper.

  • 6

    Roast the chicken and vegetables in the preheated oven for about 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted rainbow vegetables.