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 dinner featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of protein and essential nutrients, with tender chicken enveloped in aromatic herbs and a rainbow of crisp vegetables finished with a light drizzle of olive oil.

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NUTRITION

364kcal
Protein
46.3g
Fat
10.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the 5 oz chicken breast in the center of the sheet pan. Drizzle with a bit of olive oil and season with mixed dried herbs, garlic powder, salt, and pepper.

  • 3

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

  • 4

    Drizzle the remaining olive oil over the vegetables and lightly toss them with extra herbs, salt, and pepper.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    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

Enjoy a vibrant and wholesome dinner featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish offers a delightful balance of protein and essential nutrients, with tender chicken enveloped in aromatic herbs and a rainbow of crisp vegetables finished with a light drizzle of olive oil.

NUTRITION

364kcal
Protein
46.3g
Fat
10.6g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the 5 oz chicken breast in the center of the sheet pan. Drizzle with a bit of olive oil and season with mixed dried herbs, garlic powder, salt, and pepper.

  • 3

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

  • 4

    Drizzle the remaining olive oil over the vegetables and lightly toss them with extra herbs, salt, and pepper.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, turning the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

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