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 nutrient-packed meal featuring tender herb-crusted chicken breast paired with an assortment of colorful roasted vegetables. The dish is lightly dressed with olive oil and aromatic herbs, offering a delightful medley of flavors and textures perfect for a wholesome dinner.

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NUTRITION

375kcal
Protein
40.9g
Fat
9.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Garlic Powder)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with a little olive oil and rub with the herb blend, then season with salt and pepper.

  • 4

    Scatter the prepared vegetables around the chicken on the pan. Drizzle the remaining olive oil over the vegetables and season lightly with salt and pepper.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove the sheet pan from the oven, let rest for a couple of minutes, then 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

Enjoy a vibrant and nutrient-packed meal featuring tender herb-crusted chicken breast paired with an assortment of colorful roasted vegetables. The dish is lightly dressed with olive oil and aromatic herbs, offering a delightful medley of flavors and textures perfect for a wholesome dinner.

NUTRITION

375kcal
Protein
40.9g
Fat
9.8g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Garlic Powder)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with a little olive oil and rub with the herb blend, then season with salt and pepper.

  • 4

    Scatter the prepared vegetables around the chicken on the pan. Drizzle the remaining olive oil over the vegetables and season lightly with salt and pepper.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove the sheet pan from the oven, let rest for a couple of minutes, then serve warm.