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 this vibrant, healthful dish featuring tender herb-encrusted chicken paired with a medley of colorful roasted vegetables. The harmonious blend of fresh herbs, aromatic spices, and a drizzle of olive oil elevates the natural flavors, delivering a satisfying and balanced meal that delights both the eyes and the palate.

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NUTRITION

402kcal
Protein
46.6g
Fat
10.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 medium Red Bell Pepper (50g)

1/3 medium Yellow Bell Pepper (50g)

1/2 medium Zucchini (70g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    Place the chicken breast on the prepared sheet pan. Drizzle with olive oil and rub evenly.

  • 4

    Sprinkle the minced garlic, chopped herbs, salt, and black pepper over the chicken to create a fragrant herb crust.

  • 5

    Arrange the chopped vegetables around the chicken on the sheet pan. Season the vegetables lightly with salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Roast in the preheated oven for 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 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

Savor this vibrant, healthful dish featuring tender herb-encrusted chicken paired with a medley of colorful roasted vegetables. The harmonious blend of fresh herbs, aromatic spices, and a drizzle of olive oil elevates the natural flavors, delivering a satisfying and balanced meal that delights both the eyes and the palate.

NUTRITION

402kcal
Protein
46.6g
Fat
10.6g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/3 medium Red Bell Pepper (50g)

1/3 medium Yellow Bell Pepper (50g)

1/2 medium Zucchini (70g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (4.5g)

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Mince the garlic and roughly chop the fresh herbs.

  • 3

    Place the chicken breast on the prepared sheet pan. Drizzle with olive oil and rub evenly.

  • 4

    Sprinkle the minced garlic, chopped herbs, salt, and black pepper over the chicken to create a fragrant herb crust.

  • 5

    Arrange the chopped vegetables around the chicken on the sheet pan. Season the vegetables lightly with salt, pepper, and a drizzle of olive oil if desired.

  • 6

    Roast in the preheated oven for 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 rest for a few minutes, and serve warm.