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 nourishing meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. Crisp bell peppers, zucchini, and red onion bring color and natural sweetness to this easy sheet pan dinner, perfectly balanced with aromatic herbs and a touch of olive oil.

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NUTRITION

380kcal
Protein
33.8g
Fat
18.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 piece (4 oz) Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion, quartered

1 tablespoon Olive Oil

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

1 teaspoon Dried Basil

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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 one side of the sheet pan. Drizzle half the olive oil over the chicken.

  • 3

    In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with the remaining olive oil and add dried rosemary, garlic powder, and basil. Toss until vegetables are evenly coated.

  • 4

    Arrange the vegetables on the sheet pan around the chicken.

  • 5

    Sprinkle a little extra of the herbs over the chicken for an added herb crust.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 nourishing meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. Crisp bell peppers, zucchini, and red onion bring color and natural sweetness to this easy sheet pan dinner, perfectly balanced with aromatic herbs and a touch of olive oil.

NUTRITION

380kcal
Protein
33.8g
Fat
18.4g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 piece (4 oz) Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion, quartered

1 tablespoon Olive Oil

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

1 teaspoon Dried Basil

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on one side of the sheet pan. Drizzle half the olive oil over the chicken.

  • 3

    In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, and red onion. Drizzle with the remaining olive oil and add dried rosemary, garlic powder, and basil. Toss until vegetables are evenly coated.

  • 4

    Arrange the vegetables on the sheet pan around the chicken.

  • 5

    Sprinkle a little extra of the herbs over the chicken for an added herb crust.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven and let rest for a few minutes before serving.