Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Enjoy a vibrant, healthful dish featuring succulent herb-crusted chicken paired with a colorful array of fresh, roasted vegetables. This sheet pan meal not only provides a delightful mix of textures and flavors, but also a balanced nutritional profile perfect for a wholesome dinner.

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NUTRITION

404kcal
Protein
56.6g
Fat
11.3g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a sheet pan, arrange the chicken breast ensuring there's enough space for the vegetables.

  • 3

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

  • 4

    In a small bowl, combine olive oil, mixed dried herbs, garlic powder, salt, and pepper.

  • 5

    Brush the chicken breast with half of the herb mixture. Toss the vegetables with the remaining herb mixture until well coated.

  • 6

    Arrange the vegetables evenly around the chicken on the sheet pan.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.

  • 8

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

Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Enjoy a vibrant, healthful dish featuring succulent herb-crusted chicken paired with a colorful array of fresh, roasted vegetables. This sheet pan meal not only provides a delightful mix of textures and flavors, but also a balanced nutritional profile perfect for a wholesome dinner.

NUTRITION

404kcal
Protein
56.6g
Fat
11.3g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a sheet pan, arrange the chicken breast ensuring there's enough space for the vegetables.

  • 3

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

  • 4

    In a small bowl, combine olive oil, mixed dried herbs, garlic powder, salt, and pepper.

  • 5

    Brush the chicken breast with half of the herb mixture. Toss the vegetables with the remaining herb mixture until well coated.

  • 6

    Arrange the vegetables evenly around the chicken on the sheet pan.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.

  • 8

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