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 satisfying meal featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The juicy chicken is seasoned with a blend of fragrant herbs and spices, and roasted alongside crisp bell peppers, sweet red onion, and tender zucchini. This dish is a perfect balance of lean protein, fresh produce, and heart-healthy fats for a wholesome, flavorful meal.

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NUTRITION

410kcal
Protein
39.1g
Fat
19.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 cup Red Onion

1 cup Zucchini

1 tbsp Olive Oil

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

Salt & Pepper to taste

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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 rub it with salt, pepper, and the herb blend.

  • 3

    Cut the bell peppers into strips, slice the red onion, and cut the zucchini into half-moons. Place all the vegetables in a bowl.

  • 4

    Drizzle the olive oil over the vegetables, season with a pinch of salt and pepper, and toss to combine.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 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 lightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, and 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 satisfying meal featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The juicy chicken is seasoned with a blend of fragrant herbs and spices, and roasted alongside crisp bell peppers, sweet red onion, and tender zucchini. This dish is a perfect balance of lean protein, fresh produce, and heart-healthy fats for a wholesome, flavorful meal.

NUTRITION

410kcal
Protein
39.1g
Fat
19.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 cup Red Onion

1 cup Zucchini

1 tbsp Olive Oil

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

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub it with salt, pepper, and the herb blend.

  • 3

    Cut the bell peppers into strips, slice the red onion, and cut the zucchini into half-moons. Place all the vegetables in a bowl.

  • 4

    Drizzle the olive oil over the vegetables, season with a pinch of salt and pepper, and toss to combine.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and surround it with the prepared vegetables.

  • 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 lightly charred.

  • 7

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