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 this vibrant sheet pan meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is designed for a clean, balanced eating experience, bursting with the aroma of fresh herbs and a slight crisp from roasting. Perfect for a nutritious dinner that delights your taste buds and supports your fitness goals.

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NUTRITION

395kcal
Protein
37.3g
Fat
18.1g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs

2 cloves Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season generously with salt, black pepper, and a sprinkle of the mixed fresh herbs.

  • 3

    In a small bowl, mix the olive oil, minced garlic, and remaining herbs to create an herb marinade.

  • 4

    Place the chicken on the sheet pan and brush with half of the herb marinade.

  • 5

    Chop the red and yellow bell peppers, zucchini, and red onion into even-sized pieces. Toss them with the remaining marinade and a pinch of salt and pepper.

  • 6

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly caramelized edges.

  • 8

    Remove from the oven and let rest for 5 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

Savor this vibrant sheet pan meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is designed for a clean, balanced eating experience, bursting with the aroma of fresh herbs and a slight crisp from roasting. Perfect for a nutritious dinner that delights your taste buds and supports your fitness goals.

NUTRITION

395kcal
Protein
37.3g
Fat
18.1g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Mixed Fresh Herbs

2 cloves Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season generously with salt, black pepper, and a sprinkle of the mixed fresh herbs.

  • 3

    In a small bowl, mix the olive oil, minced garlic, and remaining herbs to create an herb marinade.

  • 4

    Place the chicken on the sheet pan and brush with half of the herb marinade.

  • 5

    Chop the red and yellow bell peppers, zucchini, and red onion into even-sized pieces. Toss them with the remaining marinade and a pinch of salt and pepper.

  • 6

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly caramelized edges.

  • 8

    Remove from the oven and let rest for 5 minutes before serving.