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, colorful plate featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish is perfectly balanced with lean protein, fresh veggies, and a delicate drizzle of olive oil, delivering a satisfying and wholesome meal.

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NUTRITION

327kcal
Protein
46.2g
Fat
9.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup chopped Red Bell Pepper (~50g)

1/3 cup chopped Zucchini (~40g)

1/3 cup chopped Red Onion (~50g)

1/3 cup Broccoli Florets (~30g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs & Spices

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PREPARATION

  • 1

    Preheat your sheet pan in the oven to 425°F.

  • 2

    Place the chicken breast on the sheet pan. Lightly drizzle with olive oil and sprinkle the mixed dried herbs and spices evenly over the top.

  • 3

    In a bowl, combine the chopped red bell pepper, zucchini, red onion, and broccoli. Toss the vegetables with a pinch of salt, pepper, and a tiny drizzle of leftover olive oil if desired.

  • 4

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out in a single layer for even roasting.

  • 5

    Place the sheet pan in the oven and roast 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, and serve your herb-crusted sheet pan chicken with the colorful 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

Enjoy a vibrant, colorful plate featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish is perfectly balanced with lean protein, fresh veggies, and a delicate drizzle of olive oil, delivering a satisfying and wholesome meal.

NUTRITION

327kcal
Protein
46.2g
Fat
9.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 cup chopped Red Bell Pepper (~50g)

1/3 cup chopped Zucchini (~40g)

1/3 cup chopped Red Onion (~50g)

1/3 cup Broccoli Florets (~30g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs & Spices

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 425°F.

  • 2

    Place the chicken breast on the sheet pan. Lightly drizzle with olive oil and sprinkle the mixed dried herbs and spices evenly over the top.

  • 3

    In a bowl, combine the chopped red bell pepper, zucchini, red onion, and broccoli. Toss the vegetables with a pinch of salt, pepper, and a tiny drizzle of leftover olive oil if desired.

  • 4

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out in a single layer for even roasting.

  • 5

    Place the sheet pan in the oven and roast 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, and serve your herb-crusted sheet pan chicken with the colorful roasted vegetables.