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 beautifully balanced dinner featuring tender herb-crusted chicken breast paired with a vibrant mix of roasted red and yellow bell peppers, zucchini, and red onion. The natural sweetness of the vegetables is elevated with a touch of olive oil and aromatic herbs, making each bite as delightful as it is nutritious.

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NUTRITION

390kcal
Protein
36.3g
Fat
14.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Yellow Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

2 tsp Extra Virgin Olive Oil

Herb Blend (dried thyme, rosemary, garlic powder, 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 large bowl, toss the chopped red and yellow bell peppers, sliced zucchini, and red onion with olive oil and a pinch of salt, pepper, thyme, and rosemary.

  • 3

    Place the chicken breast on the sheet pan and season both sides with garlic powder, salt, pepper, and a light dusting of the herb blend.

  • 4

    Arrange the seasoned vegetables around the chicken breast in a single layer.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm.

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 beautifully balanced dinner featuring tender herb-crusted chicken breast paired with a vibrant mix of roasted red and yellow bell peppers, zucchini, and red onion. The natural sweetness of the vegetables is elevated with a touch of olive oil and aromatic herbs, making each bite as delightful as it is nutritious.

NUTRITION

390kcal
Protein
36.3g
Fat
14.3g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Yellow Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

2 tsp Extra Virgin Olive Oil

Herb Blend (dried thyme, rosemary, garlic powder, salt, pepper) to taste

PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the chopped red and yellow bell peppers, sliced zucchini, and red onion with olive oil and a pinch of salt, pepper, thyme, and rosemary.

  • 3

    Place the chicken breast on the sheet pan and season both sides with garlic powder, salt, pepper, and a light dusting of the herb blend.

  • 4

    Arrange the seasoned vegetables around the chicken breast in a single layer.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then serve warm.