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 vibrant medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This dish is a perfect blend of crisp, caramelized veggies and tender, flavorful chicken—a delightful balanced meal that satisfies your taste buds and fuels your body.

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NUTRITION

323kcal
Protein
42.6g
Fat
8.8g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup sliced Carrot

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

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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 generously with mixed dried herbs, salt, and pepper if desired.

  • 3

    Place the chicken in the center of the sheet pan.

  • 4

    In a bowl, combine the chopped red bell pepper, sliced zucchini, red onion, and carrot. Drizzle with olive oil, toss to coat evenly, and season lightly with additional herbs, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the sheet pan, ensuring even distribution for consistent roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and 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 vibrant medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This dish is a perfect blend of crisp, caramelized veggies and tender, flavorful chicken—a delightful balanced meal that satisfies your taste buds and fuels your body.

NUTRITION

323kcal
Protein
42.6g
Fat
8.8g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup sliced Carrot

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken in the center of the sheet pan.

  • 4

    In a bowl, combine the chopped red bell pepper, sliced zucchini, red onion, and carrot. Drizzle with olive oil, toss to coat evenly, and season lightly with additional herbs, salt, and pepper.

  • 5

    Spread the vegetables around the chicken on the sheet pan, ensuring even distribution for consistent roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.