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 this vibrant and wholesome meal featuring a perfectly herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The combination of savory herbs and the natural sweetness of bell peppers and zucchini creates a dish that's as visually appealing as it is nutritious, ideal for a satisfying breakfast, lunch, or dinner.

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NUTRITION

474kcal
Protein
45.7g
Fat
20.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

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 mixed dried herbs, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan and rub it evenly with olive oil and half of the herb mixture.

  • 4

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

  • 5

    Drizzle the remaining olive oil over the vegetables and sprinkle with the rest of the herb mixture. Toss the vegetables gently so they are well coated.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice it against the grain 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

Enjoy this vibrant and wholesome meal featuring a perfectly herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The combination of savory herbs and the natural sweetness of bell peppers and zucchini creates a dish that's as visually appealing as it is nutritious, ideal for a satisfying breakfast, lunch, or dinner.

NUTRITION

474kcal
Protein
45.7g
Fat
20.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

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 mixed dried herbs, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan and rub it evenly with olive oil and half of the herb mixture.

  • 4

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

  • 5

    Drizzle the remaining olive oil over the vegetables and sprinkle with the rest of the herb mixture. Toss the vegetables gently so they are well coated.

  • 6

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

  • 7

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