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

Savor a delectable meal featuring succulent herb-crusted chicken paired with an array of colorful roasted vegetables. This dish brings a delightful blend of aromas and textures, blending tender, juicy chicken with lightly caramelized bell peppers, zucchini, and red onions, all enhanced by a bright hint of lemon and aromatic herbs.

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NUTRITION

346kcal
Protein
46.9g
Fat
9.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Yellow Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (chopped)

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat a sheet pan with olive oil or line it with parchment paper.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with half of the lemon juice and season with salt, pepper, and a portion of the mixed fresh herbs.

  • 4

    In a bowl, toss the sliced red and yellow bell peppers, zucchini, and red onion with the remaining olive oil, lemon juice, and herbs. Season with salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (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 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

Savor a delectable meal featuring succulent herb-crusted chicken paired with an array of colorful roasted vegetables. This dish brings a delightful blend of aromas and textures, blending tender, juicy chicken with lightly caramelized bell peppers, zucchini, and red onions, all enhanced by a bright hint of lemon and aromatic herbs.

NUTRITION

346kcal
Protein
46.9g
Fat
9.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper (sliced)

1/2 cup Yellow Bell Pepper (sliced)

1/2 cup Zucchini (sliced)

1/4 cup Red Onion (chopped)

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly coat a sheet pan with olive oil or line it with parchment paper.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with half of the lemon juice and season with salt, pepper, and a portion of the mixed fresh herbs.

  • 4

    In a bowl, toss the sliced red and yellow bell peppers, zucchini, and red onion with the remaining olive oil, lemon juice, and herbs. Season with salt and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (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 serve warm.