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 plate of herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The chicken is perfectly seasoned with fresh herbs and baked to a tender finish, while a colorful medley of carrots, bell peppers, zucchini, and red onion adds a delightful crunch and natural sweetness. This dish is simple yet satisfying, making it an ideal balanced meal.

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NUTRITION

343kcal
Protein
33.3g
Fat
10g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/4 medium sliced Red Onion (25g)

1 teaspoon Olive Oil

1 tablespoon Fresh Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and fresh mixed herbs.

  • 3

    Arrange the sliced carrot, red bell pepper, zucchini, and red onion around the chicken on the sheet pan.

  • 4

    Toss the vegetables lightly with a bit of salt, pepper, and any remaining herbs ensuring even seasoning.

  • 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 caramelized.

  • 6

    Remove from oven, slice the chicken if desired, and serve the deconstructed dish.

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 plate of herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The chicken is perfectly seasoned with fresh herbs and baked to a tender finish, while a colorful medley of carrots, bell peppers, zucchini, and red onion adds a delightful crunch and natural sweetness. This dish is simple yet satisfying, making it an ideal balanced meal.

NUTRITION

343kcal
Protein
33.3g
Fat
10g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (65g)

1/4 medium sliced Red Onion (25g)

1 teaspoon Olive Oil

1 tablespoon Fresh Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and fresh mixed herbs.

  • 3

    Arrange the sliced carrot, red bell pepper, zucchini, and red onion around the chicken on the sheet pan.

  • 4

    Toss the vegetables lightly with a bit of salt, pepper, and any remaining herbs ensuring even seasoning.

  • 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 caramelized.

  • 6

    Remove from oven, slice the chicken if desired, and serve the deconstructed dish.