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 satisfying dinner featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The aromas of fresh rosemary, thyme, and garlic mingle with the natural sweetness of bell peppers, zucchini, and red onion, making for a balanced and hearty meal that delights both the palate and the senses.

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NUTRITION

360kcal
Protein
35.7g
Fat
18.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

Herb Seasoning (Rosemary, Thyme, Garlic Powder, Salt, Pepper) to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the pan. Drizzle with a little olive oil and season generously with the herb seasoning.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables evenly around the chicken on the sheet pan.

  • 5

    Bake 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 charred on the edges.

  • 6

    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 satisfying dinner featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. The aromas of fresh rosemary, thyme, and garlic mingle with the natural sweetness of bell peppers, zucchini, and red onion, making for a balanced and hearty meal that delights both the palate and the senses.

NUTRITION

360kcal
Protein
35.7g
Fat
18.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

Herb Seasoning (Rosemary, Thyme, Garlic Powder, Salt, Pepper) to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the pan. Drizzle with a little olive oil and season generously with the herb seasoning.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the remaining olive oil, a pinch of salt, and pepper.

  • 4

    Spread the vegetables evenly around the chicken on the sheet pan.

  • 5

    Bake 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 charred on the edges.

  • 6

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