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 brightly colored, nutrient-packed meal featuring a herb-crusted chicken breast paired with a medley of roasted rainbow vegetables. This dish brings together the aromatic flavors of fresh herbs with the natural sweetness of bell peppers, carrots, zucchini, and red onion – all roasted to tender perfection with a touch of olive oil.

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NUTRITION

481kcal
Protein
44.3g
Fat
19.5g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Carrot

1 small Zucchini

1 portion Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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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 and season with salt, pepper, and the mixed fresh herbs.

  • 3

    Chop the red and yellow bell peppers into strips, slice the carrot into rounds, dice the zucchini, and cut the red onion into wedges.

  • 4

    Toss all the chopped vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan, then spread the vegetables around it in a single layer.

  • 6

    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 caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted veggies.

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 brightly colored, nutrient-packed meal featuring a herb-crusted chicken breast paired with a medley of roasted rainbow vegetables. This dish brings together the aromatic flavors of fresh herbs with the natural sweetness of bell peppers, carrots, zucchini, and red onion – all roasted to tender perfection with a touch of olive oil.

NUTRITION

481kcal
Protein
44.3g
Fat
19.5g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Carrot

1 small Zucchini

1 portion Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, and the mixed fresh herbs.

  • 3

    Chop the red and yellow bell peppers into strips, slice the carrot into rounds, dice the zucchini, and cut the red onion into wedges.

  • 4

    Toss all the chopped vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan, then spread the vegetables around it in a single layer.

  • 6

    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 caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted veggies.