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 tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This vibrant dish is lightly seasoned with fresh herbs and a hint of garlic, creating a balanced, flavorful meal that's perfect for any time of day.

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NUTRITION

364kcal
Protein
45.6g
Fat
10.5g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Yellow Bell Pepper (75g)

1/2 cup sliced Zucchini (83g)

1/4 cup sliced Red Onion (40g)

1/2 medium Carrot (30g)

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 clove Minced Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the sheet pan. In a small bowl, combine the olive oil, mixed fresh herbs, minced garlic, salt, and pepper.

  • 3

    Brush the herb mixture evenly over the chicken breast to create a flavorful crust.

  • 4

    Arrange the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot around the chicken on the sheet pan.

  • 5

    Lightly season the vegetables with additional salt and pepper if desired.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This vibrant dish is lightly seasoned with fresh herbs and a hint of garlic, creating a balanced, flavorful meal that's perfect for any time of day.

NUTRITION

364kcal
Protein
45.6g
Fat
10.5g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Yellow Bell Pepper (75g)

1/2 cup sliced Zucchini (83g)

1/4 cup sliced Red Onion (40g)

1/2 medium Carrot (30g)

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 clove Minced Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the sheet pan. In a small bowl, combine the olive oil, mixed fresh herbs, minced garlic, salt, and pepper.

  • 3

    Brush the herb mixture evenly over the chicken breast to create a flavorful crust.

  • 4

    Arrange the red bell pepper, yellow bell pepper, zucchini, red onion, and carrot around the chicken on the sheet pan.

  • 5

    Lightly season the vegetables with additional salt and pepper if desired.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.