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

Savor a vibrant medley of roasted rainbow vegetables paired with a perfectly herb-crusted chicken breast, all roasted on a single sheet pan. This dish combines crisp bell peppers, tender zucchini, and red onion with a juicy, seasoned chicken to create a balanced, flavorful dinner that caters to a wholesome lifestyle.

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NUTRITION

335kcal
Protein
41.7g
Fat
13.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Yellow Bell Pepper (60g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

2 tsp Extra Virgin Olive Oil (10g total)

1 tsp Mixed Dried Herbs

Salt and 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

    Pat the chicken breast dry with a paper towel. Rub it with 1 tsp of olive oil, and season generously with mixed dried herbs, salt, and pepper to form a flavorful crust.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into uniformly sized pieces ensuring even roasting.

  • 4

    Place the chopped vegetables on the sheet pan and drizzle with the remaining 1 tsp of olive oil, then toss well to coat evenly with salt and pepper.

  • 5

    Nestle the seasoned chicken breast in the center of the vegetables.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and plate with the roasted vegetables.

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

Savor a vibrant medley of roasted rainbow vegetables paired with a perfectly herb-crusted chicken breast, all roasted on a single sheet pan. This dish combines crisp bell peppers, tender zucchini, and red onion with a juicy, seasoned chicken to create a balanced, flavorful dinner that caters to a wholesome lifestyle.

NUTRITION

335kcal
Protein
41.7g
Fat
13.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Yellow Bell Pepper (60g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

2 tsp Extra Virgin Olive Oil (10g total)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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 a paper towel. Rub it with 1 tsp of olive oil, and season generously with mixed dried herbs, salt, and pepper to form a flavorful crust.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into uniformly sized pieces ensuring even roasting.

  • 4

    Place the chopped vegetables on the sheet pan and drizzle with the remaining 1 tsp of olive oil, then toss well to coat evenly with salt and pepper.

  • 5

    Nestle the seasoned chicken breast in the center of the vegetables.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and plate with the roasted vegetables.