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 colorful and nutrient-packed plate featuring herb-crusted chicken breast accompanied by a medley of roasted rainbow vegetables. Each bite delivers savory notes, crisp textures, and the subtle warmth of fresh herbs, making it a visually stunning and satisfying meal at any time of day.

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NUTRITION

317kcal
Protein
37.9g
Fat
11.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1.5 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

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

    In a small bowl, mix the olive oil, minced garlic, and chopped fresh herbs; season with salt and pepper.

  • 3

    Place the chicken breast onto the sheet pan and rub half of the herb mixture evenly over it.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in the remaining herb mixture until well-coated.

  • 5

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

  • 6

    Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.

  • 7

    Remove from oven, let the chicken rest for 5 minutes, then serve immediately.

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 colorful and nutrient-packed plate featuring herb-crusted chicken breast accompanied by a medley of roasted rainbow vegetables. Each bite delivers savory notes, crisp textures, and the subtle warmth of fresh herbs, making it a visually stunning and satisfying meal at any time of day.

NUTRITION

317kcal
Protein
37.9g
Fat
11.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1.5 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, and chopped fresh herbs; season with salt and pepper.

  • 3

    Place the chicken breast onto the sheet pan and rub half of the herb mixture evenly over it.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in the remaining herb mixture until well-coated.

  • 5

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

  • 6

    Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.

  • 7

    Remove from oven, let the chicken rest for 5 minutes, then serve immediately.