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, nutritious dinner featuring tender chicken breast encrusted with a medley of fresh herbs and paired with a colorful assortment of roasted vegetables. This dish is perfectly balanced with a satisfying protein punch and a medley of flavors from roasted bell peppers, zucchini, and red onions, all lightly tossed in olive oil and seasoned to perfection.

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NUTRITION

408kcal
Protein
39g
Fat
18g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tsp Lemon Zest

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 lightly season with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Arrange the chicken breast in the center of the sheet pan.

  • 4

    In a large bowl, combine the chopped red bell pepper, sliced zucchini, and red onion. Drizzle with olive oil and add lemon zest and remaining herbs, then season with salt and pepper.

  • 5

    Toss the vegetables to ensure they are evenly coated with the oil and herbs.

  • 6

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 7

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

  • 8

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

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, nutritious dinner featuring tender chicken breast encrusted with a medley of fresh herbs and paired with a colorful assortment of roasted vegetables. This dish is perfectly balanced with a satisfying protein punch and a medley of flavors from roasted bell peppers, zucchini, and red onions, all lightly tossed in olive oil and seasoned to perfection.

NUTRITION

408kcal
Protein
39g
Fat
18g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tsp Lemon Zest

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 lightly season with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Arrange the chicken breast in the center of the sheet pan.

  • 4

    In a large bowl, combine the chopped red bell pepper, sliced zucchini, and red onion. Drizzle with olive oil and add lemon zest and remaining herbs, then season with salt and pepper.

  • 5

    Toss the vegetables to ensure they are evenly coated with the oil and herbs.

  • 6

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 7

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

  • 8

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