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 dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of herbs elevates the lean chicken while the peppers, zucchini, and red onion add juicy, caramelized sweetness – a perfect balance of flavor and nutrition.

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NUTRITION

324kcal
Protein
36.1g
Fat
9.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with the mixed fresh herbs, salt, and pepper.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

    Roast in the oven for about 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 slice the chicken and serve with the roasted 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 dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of herbs elevates the lean chicken while the peppers, zucchini, and red onion add juicy, caramelized sweetness – a perfect balance of flavor and nutrition.

NUTRITION

324kcal
Protein
36.1g
Fat
9.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (thyme, rosemary)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with the mixed fresh herbs, salt, and pepper.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces.

  • 4

    Toss the vegetables in a bowl with olive oil, a pinch of salt, and pepper until evenly coated.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

    Roast in the oven for about 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 slice the chicken and serve with the roasted vegetables.