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 sheet pan meal featuring tender herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The aromatic blend of herbs elevates the natural flavors of the chicken and veggies, creating an inviting dish that's both satisfying and nutrient-dense.

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NUTRITION

407kcal
Protein
43.1g
Fat
19.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.5 cup Baby Carrots

0.25 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Herbs & Spices

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. Rub with olive oil and sprinkle evenly with the mixed herbs and spices.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, halve the baby carrots if large, and cut the red onion into wedges.

  • 4

    Arrange the chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 5

    Drizzle any remaining olive oil over the vegetables and toss gently to coat with the herbs and seasonings.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.

  • 7

    Remove from the oven, let rest for a few minutes, and 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 vibrant and wholesome sheet pan meal featuring tender herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The aromatic blend of herbs elevates the natural flavors of the chicken and veggies, creating an inviting dish that's both satisfying and nutrient-dense.

NUTRITION

407kcal
Protein
43.1g
Fat
19.1g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.5 cup Baby Carrots

0.25 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Herbs & Spices

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. Rub with olive oil and sprinkle evenly with the mixed herbs and spices.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, halve the baby carrots if large, and cut the red onion into wedges.

  • 4

    Arrange the chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 5

    Drizzle any remaining olive oil over the vegetables and toss gently to coat with the herbs and seasonings.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.

  • 7

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