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 tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This balanced dish features succulent chicken breast seasoned with aromatic herbs, alongside colorful red bell pepper, zucchini, carrot, and red onion, all finished with a drizzle of olive oil for a light, satisfying meal that’s perfect for any time of day.

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NUTRITION

299kcal
Protein
34g
Fat
9g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 medium Carrot (61g)

1/4 medium Red Onion (40g)

2 teaspoons Olive Oil

1 teaspoon Herb Seasoning

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the pan and pat dry with paper towels. Rub the chicken evenly with the herb seasoning.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, cut the carrot into thin sticks, and roughly chop the red onion.

  • 4

    Arrange the vegetables around the chicken on the sheet pan. Drizzle everything with olive oil and toss gently to coat the vegetables.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving to allow flavors to meld.

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 tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This balanced dish features succulent chicken breast seasoned with aromatic herbs, alongside colorful red bell pepper, zucchini, carrot, and red onion, all finished with a drizzle of olive oil for a light, satisfying meal that’s perfect for any time of day.

NUTRITION

299kcal
Protein
34g
Fat
9g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (140g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 medium Carrot (61g)

1/4 medium Red Onion (40g)

2 teaspoons Olive Oil

1 teaspoon Herb Seasoning

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the pan and pat dry with paper towels. Rub the chicken evenly with the herb seasoning.

  • 3

    Chop the red bell pepper into strips, slice the zucchini into rounds, cut the carrot into thin sticks, and roughly chop the red onion.

  • 4

    Arrange the vegetables around the chicken on the sheet pan. Drizzle everything with olive oil and toss gently to coat the vegetables.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a few minutes before serving to allow flavors to meld.