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 wholesome sheet pan meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of fresh herbs and a hint of olive oil elevates this dish, making it a delightful, balanced option for a nourishing dinner.

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NUTRITION

348kcal
Protein
46.8g
Fat
10g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Broccoli

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

1 tbsp Lemon Juice

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

    In a small bowl, mix the olive oil, fresh herbs, lemon juice, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the herb mixture.

  • 4

    Cut the red bell pepper into strips, and roughly chop the broccoli and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables with a little extra olive oil, salt, and pepper, then spread them around the chicken on the sheet pan.

  • 6

    Roast everything 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.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the chicken alongside the roasted rainbow 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 wholesome sheet pan meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of fresh herbs and a hint of olive oil elevates this dish, making it a delightful, balanced option for a nourishing dinner.

NUTRITION

348kcal
Protein
46.8g
Fat
10g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 cup Broccoli

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, fresh herbs, lemon juice, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush generously with the herb mixture.

  • 4

    Cut the red bell pepper into strips, and roughly chop the broccoli and zucchini into bite-sized pieces.

  • 5

    Toss the vegetables with a little extra olive oil, salt, and pepper, then spread them around the chicken on the sheet pan.

  • 6

    Roast everything 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.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then serve the chicken alongside the roasted rainbow vegetables.