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, flavorful plate of herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish offers a balanced combination of lean protein and nutrient-packed vegetables, all roasted to perfection on a single sheet pan for an easy, clean, and satisfying meal.

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NUTRITION

375kcal
Protein
47.5g
Fat
9.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil

Mixed Fresh Herbs to taste

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. In a small bowl, mix the whole wheat breadcrumbs, chopped fresh herbs, salt, and pepper.

  • 3

    Drizzle the chicken with olive oil and press the breadcrumb-herb mixture evenly over the top of the chicken.

  • 4

    Arrange the sliced red and yellow bell peppers, zucchini, and red onion around the chicken on the sheet pan.

  • 5

    Season the vegetables lightly with salt and pepper. If desired, drizzle a tiny bit more olive oil over the veggies.

  • 6

    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 caramelized.

  • 7

    Remove from the oven, let rest for a few 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, flavorful plate of herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onions. This dish offers a balanced combination of lean protein and nutrient-packed vegetables, all roasted to perfection on a single sheet pan for an easy, clean, and satisfying meal.

NUTRITION

375kcal
Protein
47.5g
Fat
9.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil

Mixed Fresh Herbs to taste

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. In a small bowl, mix the whole wheat breadcrumbs, chopped fresh herbs, salt, and pepper.

  • 3

    Drizzle the chicken with olive oil and press the breadcrumb-herb mixture evenly over the top of the chicken.

  • 4

    Arrange the sliced red and yellow bell peppers, zucchini, and red onion around the chicken on the sheet pan.

  • 5

    Season the vegetables lightly with salt and pepper. If desired, drizzle a tiny bit more olive oil over the veggies.

  • 6

    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 caramelized.

  • 7

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