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, flavorful sheet pan feast featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings together the savory notes of marinated chicken with the natural sweetness of red and yellow bell peppers, zucchini, and red onion, all lightly drizzled with olive oil and sprinkled with aromatic herbs.

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NUTRITION

467kcal
Protein
43.2g
Fat
19.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp mixed Herbs & Spices

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the herbs and spices with olive oil.

  • 3

    Place the chicken breast on the sheet pan and rub the herb mixture evenly over it.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into uniform pieces. Spread them around the chicken on the pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables to lightly coat them.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender with slight browning on the edges.

  • 7

    Remove from the oven, let rest for a couple of minutes, 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 vibrant, flavorful sheet pan feast featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings together the savory notes of marinated chicken with the natural sweetness of red and yellow bell peppers, zucchini, and red onion, all lightly drizzled with olive oil and sprinkled with aromatic herbs.

NUTRITION

467kcal
Protein
43.2g
Fat
19.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 tsp mixed Herbs & Spices

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the herbs and spices with olive oil.

  • 3

    Place the chicken breast on the sheet pan and rub the herb mixture evenly over it.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into uniform pieces. Spread them around the chicken on the pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables to lightly coat them.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender with slight browning on the edges.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve warm.