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

Savor a vibrant sheet pan creation featuring succulent herb-crusted chicken breast paired with an array of roasted rainbow vegetables. This dish brings together a medley of red bell pepper, zucchini, and red onion, all lightly tossed in olive oil and aromatic herbs, delivering a beautifully balanced meal that's both visually appealing and nutritious.

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NUTRITION

360kcal
Protein
43.2g
Fat
14.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

2 teaspoons Olive Oil

1 teaspoon Dried Herb Mix (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the dried herb mix with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and rub it evenly with the herb mixture.

  • 4

    Chop the red bell pepper (using half of a medium pepper), zucchini, and quarter red onion into bite-sized pieces.

  • 5

    Place the chicken breast in the center of the sheet pan and surround it with the chopped vegetables.

  • 6

    Drizzle the olive oil over both the chicken and vegetables, ensuring everything is lightly coated.

  • 7

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

  • 8

    Allow the dish to rest for a few minutes before serving to enhance flavors.

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

Savor a vibrant sheet pan creation featuring succulent herb-crusted chicken breast paired with an array of roasted rainbow vegetables. This dish brings together a medley of red bell pepper, zucchini, and red onion, all lightly tossed in olive oil and aromatic herbs, delivering a beautifully balanced meal that's both visually appealing and nutritious.

NUTRITION

360kcal
Protein
43.2g
Fat
14.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1/2 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

2 teaspoons Olive Oil

1 teaspoon Dried Herb Mix (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the dried herb mix with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry and rub it evenly with the herb mixture.

  • 4

    Chop the red bell pepper (using half of a medium pepper), zucchini, and quarter red onion into bite-sized pieces.

  • 5

    Place the chicken breast in the center of the sheet pan and surround it with the chopped vegetables.

  • 6

    Drizzle the olive oil over both the chicken and vegetables, ensuring everything is lightly coated.

  • 7

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

  • 8

    Allow the dish to rest for a few minutes before serving to enhance flavors.