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 balanced dish featuring tender, herb-crusted chicken breast accompanied by an array of colorful roasted vegetables. This recipe delivers a harmonious blend of savory herbs, lightly crisped veggies, and a drizzle of olive oil, perfect for a clean, satisfying meal.

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NUTRITION

337kcal
Protein
38g
Fat
13.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.5 cup Yellow Bell Pepper (sliced)

0.25 cup Red Onion (sliced)

0.5 cup Broccoli Florets

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and rub evenly with mixed dried herbs, salt, and pepper.

  • 3

    Place the seasoned chicken breast in the center of the sheet pan.

  • 4

    In a large bowl, combine the red bell pepper, zucchini, yellow bell pepper, red onion, and broccoli florets.

  • 5

    Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to coat evenly.

  • 6

    Arrange the vegetables around the chicken on the sheet pan.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve immediately.

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 balanced dish featuring tender, herb-crusted chicken breast accompanied by an array of colorful roasted vegetables. This recipe delivers a harmonious blend of savory herbs, lightly crisped veggies, and a drizzle of olive oil, perfect for a clean, satisfying meal.

NUTRITION

337kcal
Protein
38g
Fat
13.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Red Bell Pepper (sliced)

0.5 cup Zucchini (sliced)

0.5 cup Yellow Bell Pepper (sliced)

0.25 cup Red Onion (sliced)

0.5 cup Broccoli Florets

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and rub evenly with mixed dried herbs, salt, and pepper.

  • 3

    Place the seasoned chicken breast in the center of the sheet pan.

  • 4

    In a large bowl, combine the red bell pepper, zucchini, yellow bell pepper, red onion, and broccoli florets.

  • 5

    Drizzle the vegetables with olive oil, and season with salt and pepper. Toss to coat evenly.

  • 6

    Arrange the vegetables around the chicken on the sheet pan.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve immediately.