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 tender herb-crusted chicken breast. The dish is a beautiful balance of succulent, flavorful chicken and an assortment of crisp, colorful veggies, all enhanced with a fragrant herb dressing and a drizzle of olive oil for extra richness. Perfect for a wholesome, nourishing meal any time of day.

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NUTRITION

348kcal
Protein
41.7g
Fat
13.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/2 cup sliced Carrot

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, and the mixed fresh herbs to create a fragrant herb crust.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot. Toss the vegetables in olive oil, salt, and pepper until evenly coated.

  • 4

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

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced, vibrant meal!

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 tender herb-crusted chicken breast. The dish is a beautiful balance of succulent, flavorful chicken and an assortment of crisp, colorful veggies, all enhanced with a fragrant herb dressing and a drizzle of olive oil for extra richness. Perfect for a wholesome, nourishing meal any time of day.

NUTRITION

348kcal
Protein
41.7g
Fat
13.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/2 cup sliced Carrot

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, and the mixed fresh herbs to create a fragrant herb crust.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot. Toss the vegetables in olive oil, salt, and pepper until evenly coated.

  • 4

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

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced, vibrant meal!