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 wholesome plate featuring tender, herb-crusted chicken alongside a colorful medley of roasted red and yellow bell peppers, zucchini, and red onion. Lightly drizzled with olive oil and a splash of lemon, this dish offers a delightful blend of savory and fresh flavors that satisfy both your taste buds and nutritional goals.

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NUTRITION

344kcal
Protein
39g
Fat
8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

2 tsp Olive Oil

1 tsp Dried Rosemary

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and arrange them around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables. Sprinkle with dried rosemary, garlic powder, dried thyme, salt, and pepper to taste. Squeeze lemon juice over the top.

  • 5

    Using your hands or a spatula, gently toss the vegetables to coat evenly with the oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables have tender, slightly charred edges.

  • 7

    Remove from the oven, let rest for a couple of 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

Enjoy a vibrant and wholesome plate featuring tender, herb-crusted chicken alongside a colorful medley of roasted red and yellow bell peppers, zucchini, and red onion. Lightly drizzled with olive oil and a splash of lemon, this dish offers a delightful blend of savory and fresh flavors that satisfy both your taste buds and nutritional goals.

NUTRITION

344kcal
Protein
39g
Fat
8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

2 tsp Olive Oil

1 tsp Dried Rosemary

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and arrange them around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables. Sprinkle with dried rosemary, garlic powder, dried thyme, salt, and pepper to taste. Squeeze lemon juice over the top.

  • 5

    Using your hands or a spatula, gently toss the vegetables to coat evenly with the oil and seasonings.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables have tender, slightly charred edges.

  • 7

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