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 meal featuring tender herb-crusted chicken paired with a colorful medley of roasted veggies. This dish delivers satisfying protein along with a burst of natural sweetness and savory herb flavors, all coming together on a single sheet pan for an easy, clean eating experience.

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NUTRITION

379kcal
Protein
34.1g
Fat
18.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 quarter Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. Drizzle with half the olive oil and sprinkle with mixed dried herbs, salt, and pepper, ensuring an even herb crust.

  • 3

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Place them around the chicken on the pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and toss gently to coat. Season with a little salt and pepper.

  • 5

    Roast the chicken and vegetables in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let it rest for 5 minutes, then 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 wholesome meal featuring tender herb-crusted chicken paired with a colorful medley of roasted veggies. This dish delivers satisfying protein along with a burst of natural sweetness and savory herb flavors, all coming together on a single sheet pan for an easy, clean eating experience.

NUTRITION

379kcal
Protein
34.1g
Fat
18.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 quarter Red Onion

1 medium Carrot

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. Drizzle with half the olive oil and sprinkle with mixed dried herbs, salt, and pepper, ensuring an even herb crust.

  • 3

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Place them around the chicken on the pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and toss gently to coat. Season with a little salt and pepper.

  • 5

    Roast the chicken and vegetables in the oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let it rest for 5 minutes, then serve warm.