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 satisfying meal featuring tender herb-crusted chicken and a medley of roasted rainbow vegetables. The dish combines savory, aromatic flavors with the natural sweetness of roasted vegetables, delivering a balanced, nutrient-packed plate perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

364kcal
Protein
38.3g
Fat
18.6g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli

1 tbsp Olive Oil

1 tsp Mixed Herbs (thyme, rosemary, oregano)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Arrange the chicken breast on a sheet pan.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into rounds, and break the broccoli into florets.

  • 5

    Toss the vegetables lightly with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the sheet pan in an even layer.

  • 7

    Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from oven and let rest for a couple of minutes before serving.

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 satisfying meal featuring tender herb-crusted chicken and a medley of roasted rainbow vegetables. The dish combines savory, aromatic flavors with the natural sweetness of roasted vegetables, delivering a balanced, nutrient-packed plate perfect for a wholesome dinner.

NUTRITION

364kcal
Protein
38.3g
Fat
18.6g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli

1 tbsp Olive Oil

1 tsp Mixed Herbs (thyme, rosemary, oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Arrange the chicken breast on a sheet pan.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into rounds, and break the broccoli into florets.

  • 5

    Toss the vegetables lightly with olive oil, salt, and pepper.

  • 6

    Spread the vegetables around the chicken on the sheet pan in an even layer.

  • 7

    Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from oven and let rest for a couple of minutes before serving.