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

A vibrant sheet pan dish featuring tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The chicken is seasoned with a fragrant blend of herbs that enhances its natural flavor, while the veggies come out perfectly caramelized and full of taste. This easy, one-pan meal is a perfect balance of lean protein and nutrient-rich produce, ideal for a wholesome dinner.

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NUTRITION

334kcal
Protein
35.3g
Fat
9.4g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Arrange the chicken breast and chopped vegetables (red bell pepper, yellow bell pepper, zucchini, red onion) on a sheet pan.

  • 3

    Drizzle the olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle the mixed dried herbs, salt, and pepper over everything to season well.

  • 5

    Use your hands or a spatula to toss the vegetables lightly, ensuring they are coated with the olive oil and herbs, and lightly press the herbs onto the chicken breast to create a crust.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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

A vibrant sheet pan dish featuring tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The chicken is seasoned with a fragrant blend of herbs that enhances its natural flavor, while the veggies come out perfectly caramelized and full of taste. This easy, one-pan meal is a perfect balance of lean protein and nutrient-rich produce, ideal for a wholesome dinner.

NUTRITION

334kcal
Protein
35.3g
Fat
9.4g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Arrange the chicken breast and chopped vegetables (red bell pepper, yellow bell pepper, zucchini, red onion) on a sheet pan.

  • 3

    Drizzle the olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle the mixed dried herbs, salt, and pepper over everything to season well.

  • 5

    Use your hands or a spatula to toss the vegetables lightly, ensuring they are coated with the olive oil and herbs, and lightly press the herbs onto the chicken breast to create a crust.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.