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 medley of flavors with tender herb-crusted chicken paired alongside a colorful assortment of roasted vegetables. Each bite delivers a delightful combination of savory herbs, juicy chicken, and sweet, caramelized veggies, making it a perfect, wholesome meal for any time of day.

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NUTRITION

381kcal
Protein
37.6g
Fat
18.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Herbs & Spices

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. Rub both sides with olive oil and sprinkle evenly with mixed herbs, garlic powder, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers, slice the zucchini, and cut the red onion into thin wedges.

  • 4

    Arrange the seasoned chicken breast in the center of the pan and surround it with the prepared vegetables.

  • 5

    Drizzle a little extra olive oil over the vegetables and toss them gently to coat with seasoning.

  • 6

    Roast in the oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove the pan from the oven and let it 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 medley of flavors with tender herb-crusted chicken paired alongside a colorful assortment of roasted vegetables. Each bite delivers a delightful combination of savory herbs, juicy chicken, and sweet, caramelized veggies, making it a perfect, wholesome meal for any time of day.

NUTRITION

381kcal
Protein
37.6g
Fat
18.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Herbs & Spices

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. Rub both sides with olive oil and sprinkle evenly with mixed herbs, garlic powder, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers, slice the zucchini, and cut the red onion into thin wedges.

  • 4

    Arrange the seasoned chicken breast in the center of the pan and surround it with the prepared vegetables.

  • 5

    Drizzle a little extra olive oil over the vegetables and toss them gently to coat with seasoning.

  • 6

    Roast in the oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

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