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 flavorful plate featuring tender herb-crusted chicken served alongside a medley of roasted rainbow vegetables. The dish is balanced with juicy chicken, crisp bell peppers, tender broccoli, and zucchini, all kissed with olive oil and a blend of aromatic herbs for a delightful culinary experience.

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NUTRITION

282kcal
Protein
38.2g
Fat
9.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup Broccoli

1/2 medium Zucchini

2 tsp Olive Oil

1 tsp Herb Seasoning Mix

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and coat it with 1 tsp olive oil, herb seasoning mix, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers, broccoli, and zucchini into evenly sized pieces.

  • 4

    Toss the chopped vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve 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

Enjoy a vibrant and flavorful plate featuring tender herb-crusted chicken served alongside a medley of roasted rainbow vegetables. The dish is balanced with juicy chicken, crisp bell peppers, tender broccoli, and zucchini, all kissed with olive oil and a blend of aromatic herbs for a delightful culinary experience.

NUTRITION

282kcal
Protein
38.2g
Fat
9.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup Broccoli

1/2 medium Zucchini

2 tsp Olive Oil

1 tsp Herb Seasoning Mix

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and coat it with 1 tsp olive oil, herb seasoning mix, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers, broccoli, and zucchini into evenly sized pieces.

  • 4

    Toss the chopped vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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