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 colorful, well-balanced sheet pan meal featuring succulent herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The dish brings together tender, juicy chicken topped with a fragrant blend of herbs and perfectly roasted bell peppers, zucchini, and red onion, all lightly drizzled with olive oil.

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NUTRITION

333kcal
Protein
37.8g
Fat
13.7g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Yellow Bell Pepper

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

2 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary & Thyme)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a sheet pan by lining it with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle 1 tsp of olive oil over the chicken, and sprinkle with half of the mixed herbs, garlic powder, salt, and pepper.

  • 3

    Chop the yellow bell pepper, red bell pepper, zucchini, and red onion into bite-sized pieces and place them around the chicken on the sheet pan.

  • 4

    Drizzle the remaining 1 tsp of olive oil over the vegetables and sprinkle with the remaining herbs, garlic powder, salt, and pepper.

  • 5

    Toss the vegetables gently to ensure even coating and spread everything in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let rest for a few minutes, and 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 colorful, well-balanced sheet pan meal featuring succulent herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The dish brings together tender, juicy chicken topped with a fragrant blend of herbs and perfectly roasted bell peppers, zucchini, and red onion, all lightly drizzled with olive oil.

NUTRITION

333kcal
Protein
37.8g
Fat
13.7g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Yellow Bell Pepper

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

2 tsp Olive Oil

1 tsp Mixed Herbs (Rosemary & Thyme)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a sheet pan by lining it with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle 1 tsp of olive oil over the chicken, and sprinkle with half of the mixed herbs, garlic powder, salt, and pepper.

  • 3

    Chop the yellow bell pepper, red bell pepper, zucchini, and red onion into bite-sized pieces and place them around the chicken on the sheet pan.

  • 4

    Drizzle the remaining 1 tsp of olive oil over the vegetables and sprinkle with the remaining herbs, garlic powder, salt, and pepper.

  • 5

    Toss the vegetables gently to ensure even coating and spread everything in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slight caramelization.

  • 7

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