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 vibrant and wholesome meal featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted bell pepper, zucchini, and red onion. The crisp vegetables and savory chicken dish are elevated by a drizzle of olive oil and aromatic herbs, creating a balanced dish that's as satisfying as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

346kcal
Protein
44.5g
Fat
10.3g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Zucchini

1/2 cup chopped Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, chopped fresh rosemary (remove leaves from sprigs), minced garlic, salt, and pepper to create the herb marinade.

  • 3

    Place the chicken breast on the sheet pan and brush both sides generously with the herb mixture.

  • 4

    Arrange the chopped red bell pepper, zucchini, and red onion around the chicken on the pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and season lightly with additional salt and pepper if desired.

  • 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 with slight caramelization.

  • 7

    Remove from the oven and let 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 vibrant and wholesome meal featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted bell pepper, zucchini, and red onion. The crisp vegetables and savory chicken dish are elevated by a drizzle of olive oil and aromatic herbs, creating a balanced dish that's as satisfying as it is nutritious.

NUTRITION

346kcal
Protein
44.5g
Fat
10.3g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Zucchini

1/2 cup chopped Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic

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 olive oil, chopped fresh rosemary (remove leaves from sprigs), minced garlic, salt, and pepper to create the herb marinade.

  • 3

    Place the chicken breast on the sheet pan and brush both sides generously with the herb mixture.

  • 4

    Arrange the chopped red bell pepper, zucchini, and red onion around the chicken on the pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and season lightly with additional salt and pepper if desired.

  • 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 with slight caramelization.

  • 7

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