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 flavors with juicy, herb-crusted chicken paired with a colorful array of roasted rainbow vegetables. This dish perfectly balances lean protein and nutrient-packed veggies for a wholesome meal, roasted to tender perfection with a drizzle of olive oil and a blend of fresh herbs.

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NUTRITION

351kcal
Protein
39.6g
Fat
7.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Yellow Bell Pepper

1 cup Zucchini

1 medium Baby Carrot

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

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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 on the sheet pan and drizzle lightly with olive oil. Season with salt, pepper, and Italian seasoning to coat evenly.

  • 3

    Chop the red and yellow bell peppers, zucchini, baby carrot (if larger, cut into halves or quarters), and red onion slices. Toss the vegetables with a pinch of salt, pepper, and a light drizzle of olive oil if desired.

  • 4

    Arrange the mixed vegetables around the chicken on the sheet pan, ensuring an even spread for uniform roasting.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender with slight char edges.

  • 6

    Remove from the oven, let rest for a few minutes, and serve immediately while 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 flavors with juicy, herb-crusted chicken paired with a colorful array of roasted rainbow vegetables. This dish perfectly balances lean protein and nutrient-packed veggies for a wholesome meal, roasted to tender perfection with a drizzle of olive oil and a blend of fresh herbs.

NUTRITION

351kcal
Protein
39.6g
Fat
7.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Yellow Bell Pepper

1 cup Zucchini

1 medium Baby Carrot

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan and drizzle lightly with olive oil. Season with salt, pepper, and Italian seasoning to coat evenly.

  • 3

    Chop the red and yellow bell peppers, zucchini, baby carrot (if larger, cut into halves or quarters), and red onion slices. Toss the vegetables with a pinch of salt, pepper, and a light drizzle of olive oil if desired.

  • 4

    Arrange the mixed vegetables around the chicken on the sheet pan, ensuring an even spread for uniform roasting.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes until the chicken is cooked through (internal temperature reaching 165°F) and the vegetables are tender with slight char edges.

  • 6

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