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 colorful and balanced plate featuring tender, herb-crusted chicken breast paired with a vibrant medley of roasted bell peppers, zucchini, and red onion. This sheet pan dish is infused with aromatic herbs and a light drizzle of olive oil, delivering a perfectly roasted finish that enhances the natural flavors of each ingredient.

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NUTRITION

354kcal
Protein
36.9g
Fat
18.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 small Red Onion

1 tablespoon Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, dried rosemary, and dried thyme.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and place them in a bowl.

  • 4

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to combine.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the mixed vegetables.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven. Let the chicken rest for a couple of minutes before slicing to serve alongside the 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

Savor a colorful and balanced plate featuring tender, herb-crusted chicken breast paired with a vibrant medley of roasted bell peppers, zucchini, and red onion. This sheet pan dish is infused with aromatic herbs and a light drizzle of olive oil, delivering a perfectly roasted finish that enhances the natural flavors of each ingredient.

NUTRITION

354kcal
Protein
36.9g
Fat
18.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 small Red Onion

1 tablespoon Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, black pepper, dried rosemary, and dried thyme.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and place them in a bowl.

  • 4

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to combine.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the mixed vegetables.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven. Let the chicken rest for a couple of minutes before slicing to serve alongside the roasted vegetables.