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 medley of roast vegetables paired with perfectly seasoned and herb-crusted chicken breast. Crisp on the edges and tender inside, this meal delivers a satisfying balance of lean protein and nutrient-packed veggies, making it a delicious and wholesome option for dinner.

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NUTRITION

449kcal
Protein
40.4g
Fat
18.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and brush lightly with olive oil. Season with salt, pepper, and mixed dried herbs on both sides.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    In a large bowl, toss the chopped vegetables with a drizzle of olive oil, salt, pepper, and a pinch of dried herbs.

  • 5

    Spread the vegetables evenly on the sheet pan and place the seasoned chicken breast on top.

  • 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 charred on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with 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 vibrant medley of roast vegetables paired with perfectly seasoned and herb-crusted chicken breast. Crisp on the edges and tender inside, this meal delivers a satisfying balance of lean protein and nutrient-packed veggies, making it a delicious and wholesome option for dinner.

NUTRITION

449kcal
Protein
40.4g
Fat
18.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and brush lightly with olive oil. Season with salt, pepper, and mixed dried herbs on both sides.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    In a large bowl, toss the chopped vegetables with a drizzle of olive oil, salt, pepper, and a pinch of dried herbs.

  • 5

    Spread the vegetables evenly on the sheet pan and place the seasoned chicken breast on top.

  • 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 charred on the edges.

  • 7

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