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 colorful and nutritious meal featuring herb-crusted chicken paired with an assortment of roasted rainbow vegetables. Tender chicken is enhanced with a medley of aromatic herbs and spices, while vibrant bell peppers, zucchini, and red onion offer a burst of natural sweetness and crunch—all roasted to perfection on a single sheet pan.

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NUTRITION

354kcal
Protein
35.9g
Fat
12.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1.5 tsp Olive Oil

Pinch Mixed Dried Herbs

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.

  • 2

    In a small bowl, combine a pinch of mixed dried herbs, salt, and pepper.

  • 3

    Rub the chicken breast with olive oil and sprinkle the herb mixture evenly over it.

  • 4

    Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 5

    Nestle the chicken breast among the vegetables and drizzle any remaining olive oil and herbs over the vegetables.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.

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 colorful and nutritious meal featuring herb-crusted chicken paired with an assortment of roasted rainbow vegetables. Tender chicken is enhanced with a medley of aromatic herbs and spices, while vibrant bell peppers, zucchini, and red onion offer a burst of natural sweetness and crunch—all roasted to perfection on a single sheet pan.

NUTRITION

354kcal
Protein
35.9g
Fat
12.3g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked)

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1.5 tsp Olive Oil

Pinch Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine a pinch of mixed dried herbs, salt, and pepper.

  • 3

    Rub the chicken breast with olive oil and sprinkle the herb mixture evenly over it.

  • 4

    Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 5

    Nestle the chicken breast among the vegetables and drizzle any remaining olive oil and herbs over the vegetables.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.