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 dinner that features tender herb-crusted chicken paired with a colorful medley of roasted vegetables, accented with garlic and herbs for a burst of flavor.

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NUTRITION

373kcal
Protein
45.7g
Fat
9.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic (12g)

Pinch of Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, combine the chopped red bell pepper, yellow bell pepper, sliced zucchini, and red onion. Drizzle with olive oil, then add minced garlic, a pinch of mixed dried herbs, salt, and pepper. Toss the vegetables to ensure an even coating.

  • 3

    Place the 6-ounce chicken breast on the sheet pan among the vegetables. Season the chicken generously with salt, pepper, and a sprinkle of the dried herbs.

  • 4

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

  • 5

    Remove the pan from the oven, let the chicken rest for a couple of minutes, then slice and serve alongside the beautifully 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 and wholesome sheet pan dinner that features tender herb-crusted chicken paired with a colorful medley of roasted vegetables, accented with garlic and herbs for a burst of flavor.

NUTRITION

373kcal
Protein
45.7g
Fat
9.1g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 medium Red Bell Pepper (119g)

1 medium Yellow Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 teaspoon Olive Oil (5g)

2 cloves Garlic (12g)

Pinch of Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a large sheet pan, combine the chopped red bell pepper, yellow bell pepper, sliced zucchini, and red onion. Drizzle with olive oil, then add minced garlic, a pinch of mixed dried herbs, salt, and pepper. Toss the vegetables to ensure an even coating.

  • 3

    Place the 6-ounce chicken breast on the sheet pan among the vegetables. Season the chicken generously with salt, pepper, and a sprinkle of the dried herbs.

  • 4

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

  • 5

    Remove the pan from the oven, let the chicken rest for a couple of minutes, then slice and serve alongside the beautifully roasted vegetables.