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 delicious and colorful meal featuring herb-crusted chicken breast accompanied by a vibrant mix of roasted red bell pepper, zucchini, red onion, and broccoli. The dish is lightly drizzled with extra virgin olive oil and seasoned with a blend of herbs, ensuring a perfect balance of flavor and nutrition.

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NUTRITION

424kcal
Protein
41.4g
Fat
19.4g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/4 medium Red Onion (40g)

1 cup Broccoli Florets (91g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. Rub the surface with a teaspoon of mixed dried herbs, salt, and black pepper to achieve a herb crust.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, quarter the red onion, and break the broccoli into small florets.

  • 4

    Place the vegetables in a large bowl, drizzle with extra virgin olive oil, and season with a pinch of salt and pepper. Toss gently until evenly coated.

  • 5

    Arrange the chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven and let it rest for a few 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 delicious and colorful meal featuring herb-crusted chicken breast accompanied by a vibrant mix of roasted red bell pepper, zucchini, red onion, and broccoli. The dish is lightly drizzled with extra virgin olive oil and seasoned with a blend of herbs, ensuring a perfect balance of flavor and nutrition.

NUTRITION

424kcal
Protein
41.4g
Fat
19.4g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 medium Red Bell Pepper (120g)

1 medium Zucchini (196g)

1/4 medium Red Onion (40g)

1 cup Broccoli Florets (91g)

1 tablespoon Extra Virgin Olive Oil (13.5g)

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. Rub the surface with a teaspoon of mixed dried herbs, salt, and black pepper to achieve a herb crust.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, quarter the red onion, and break the broccoli into small florets.

  • 4

    Place the vegetables in a large bowl, drizzle with extra virgin olive oil, and season with a pinch of salt and pepper. Toss gently until evenly coated.

  • 5

    Arrange the chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven and let it rest for a few minutes before serving.