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 roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This dish is artfully arranged on a single sheet pan, boasting an aromatic blend of fresh herbs and a drizzle of extra virgin olive oil. The flavors are balanced and crisp, delivering a satisfying meal with a harmonious mix of tenderness and a slight roasted edge.

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NUTRITION

372kcal
Protein
35.3g
Fat
18.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

1/2 cup chopped Broccoli

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

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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 season both sides with garlic powder, mixed dried herbs, salt, and pepper.

  • 3

    Chop red bell pepper, zucchini, carrot, and broccoli into bite-sized pieces and place them in a large bowl.

  • 4

    Drizzle the vegetables with extra virgin olive oil and toss to coat evenly with the seasonings.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and scatter the vegetables around it in a single layer.

  • 6

    Roast in the oven for about 25 to 30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with caramelized edges.

  • 7

    Remove from the oven and let rest for a few 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 medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This dish is artfully arranged on a single sheet pan, boasting an aromatic blend of fresh herbs and a drizzle of extra virgin olive oil. The flavors are balanced and crisp, delivering a satisfying meal with a harmonious mix of tenderness and a slight roasted edge.

NUTRITION

372kcal
Protein
35.3g
Fat
18.5g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1 small Zucchini

1 medium Carrot

1/2 cup chopped Broccoli

1 tbsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with garlic powder, mixed dried herbs, salt, and pepper.

  • 3

    Chop red bell pepper, zucchini, carrot, and broccoli into bite-sized pieces and place them in a large bowl.

  • 4

    Drizzle the vegetables with extra virgin olive oil and toss to coat evenly with the seasonings.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and scatter the vegetables around it in a single layer.

  • 6

    Roast in the oven for about 25 to 30 minutes or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with caramelized edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.