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 this vibrant and wholesome dinner featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The savory blend of fresh herbs and garlic elevates the juicy chicken, while bell peppers, zucchini, red onion, and carrot add a burst of color and natural sweetness to your plate.

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NUTRITION

430kcal
Protein
39.4g
Fat
18.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, olive oil, minced garlic, and mixed dried herbs to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the herb marinade.

  • 4

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables and toss gently to coat evenly.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven and let it 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 this vibrant and wholesome dinner featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The savory blend of fresh herbs and garlic elevates the juicy chicken, while bell peppers, zucchini, red onion, and carrot add a burst of color and natural sweetness to your plate.

NUTRITION

430kcal
Protein
39.4g
Fat
18.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the lemon juice, olive oil, minced garlic, and mixed dried herbs to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the herb marinade.

  • 4

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables and toss gently to coat evenly.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F, and the vegetables are tender with slight caramelization.

  • 7

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