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 perfectly herb-crusted chicken breast. Tender chicken meets a colorful array of bell peppers, zucchini, red onions, cherry tomatoes, and broccoli, all lightly tossed in olive oil and aromatic herbs for a pleasing, balanced meal.

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NUTRITION

402kcal
Protein
38.8g
Fat
19g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1/2 cup Cherry Tomatoes

1 cup Broccoli

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on one side of a sheet pan and season with salt, pepper, and mixed dried herbs.

  • 3

    In a bowl, toss the red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and pepper.

  • 4

    Arrange the seasoned vegetables on the sheet pan around the chicken.

  • 5

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

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 perfectly herb-crusted chicken breast. Tender chicken meets a colorful array of bell peppers, zucchini, red onions, cherry tomatoes, and broccoli, all lightly tossed in olive oil and aromatic herbs for a pleasing, balanced meal.

NUTRITION

402kcal
Protein
38.8g
Fat
19g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Red Bell Pepper

1 cup Zucchini

1/2 cup Red Onion

1/2 cup Cherry Tomatoes

1 cup Broccoli

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on one side of a sheet pan and season with salt, pepper, and mixed dried herbs.

  • 3

    In a bowl, toss the red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, and pepper.

  • 4

    Arrange the seasoned vegetables on the sheet pan around the chicken.

  • 5

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.