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 the vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This wholesome, one-pan meal delivers hearty, juicy chicken enhanced with aromatic herbs and zesty lemon, while crisp bell peppers, zucchini, and red onion add a sweet, caramelized finish that makes every bite a delight.

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NUTRITION

343kcal
Protein
39.6g
Fat
13.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper (halved)

1/2 medium Yellow Bell Pepper (halved)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (sliced)

1 tbsp Mixed Herbs

1 tsp Lemon Zest

Salt & Black 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 bowl, combine the olive oil, mixed herbs, lemon zest, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the herb-infused olive oil mixture.

  • 4

    Toss the halved red and yellow bell peppers, sliced zucchini, and red onion with the remaining olive oil mixture until evenly coated.

  • 5

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

  • 6

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

  • 7

    Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted 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 the vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This wholesome, one-pan meal delivers hearty, juicy chicken enhanced with aromatic herbs and zesty lemon, while crisp bell peppers, zucchini, and red onion add a sweet, caramelized finish that makes every bite a delight.

NUTRITION

343kcal
Protein
39.6g
Fat
13.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tsp Olive Oil

1/2 medium Red Bell Pepper (halved)

1/2 medium Yellow Bell Pepper (halved)

1/2 medium Zucchini (sliced)

1/4 medium Red Onion (sliced)

1 tbsp Mixed Herbs

1 tsp Lemon Zest

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the olive oil, mixed herbs, lemon zest, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the herb-infused olive oil mixture.

  • 4

    Toss the halved red and yellow bell peppers, sliced zucchini, and red onion with the remaining olive oil mixture until evenly coated.

  • 5

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

  • 6

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

  • 7

    Allow the chicken to rest for a few minutes before slicing and serving alongside the roasted vegetables.