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 succulent herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The medley of red bell pepper, zucchini, carrot, and red onion is tossed in olive oil and aromatic garlic and herbs, delivering a burst of fresh flavors in every bite.

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NUTRITION

406kcal
Protein
35.8g
Fat
18.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1/2 medium Red Onion

1 tbsp Olive Oil

1 Garlic Clove

2 tbsp Fresh Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Line a sheet pan with parchment paper. Slice the red bell pepper into strips, cut the zucchini into rounds, peel and cut the carrot into sticks, and slice the red onion into wedges.

  • 3

    In a large bowl, combine the vegetables with olive oil, minced garlic, and mixed herbs. Season lightly with salt and pepper.

  • 4

    Place the chicken breast on the sheet pan. Pat the chicken dry and sprinkle additional herbs over it for an extra crust flavor.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

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 succulent herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The medley of red bell pepper, zucchini, carrot, and red onion is tossed in olive oil and aromatic garlic and herbs, delivering a burst of fresh flavors in every bite.

NUTRITION

406kcal
Protein
35.8g
Fat
18.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Carrot

1/2 medium Red Onion

1 tbsp Olive Oil

1 Garlic Clove

2 tbsp Fresh Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Line a sheet pan with parchment paper. Slice the red bell pepper into strips, cut the zucchini into rounds, peel and cut the carrot into sticks, and slice the red onion into wedges.

  • 3

    In a large bowl, combine the vegetables with olive oil, minced garlic, and mixed herbs. Season lightly with salt and pepper.

  • 4

    Place the chicken breast on the sheet pan. Pat the chicken dry and sprinkle additional herbs over it for an extra crust flavor.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.