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 tender herb-crusted chicken breast. This balanced meal emphasizes fresh herbs, colorful produce, and lean protein, making each bite a perfect harmony of texture and flavor.

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NUTRITION

371kcal
Protein
35.2g
Fat
18.4g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle a little olive oil over the chicken, then sprinkle with garlic powder, chopped fresh herbs, salt, and pepper.

  • 3

    In a mixing bowl, combine the sliced red and yellow bell peppers, zucchini, and red onion. Drizzle with the remaining olive oil and season with a pinch of salt and pepper. Toss until vegetables are evenly coated.

  • 4

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out in a single layer.

  • 5

    Roast in the 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, let rest for a few minutes, and 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

Savor a vibrant medley of roasted rainbow vegetables paired with tender herb-crusted chicken breast. This balanced meal emphasizes fresh herbs, colorful produce, and lean protein, making each bite a perfect harmony of texture and flavor.

NUTRITION

371kcal
Protein
35.2g
Fat
18.4g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle a little olive oil over the chicken, then sprinkle with garlic powder, chopped fresh herbs, salt, and pepper.

  • 3

    In a mixing bowl, combine the sliced red and yellow bell peppers, zucchini, and red onion. Drizzle with the remaining olive oil and season with a pinch of salt and pepper. Toss until vegetables are evenly coated.

  • 4

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out in a single layer.

  • 5

    Roast in the 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, let rest for a few minutes, and serve immediately.