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 a vibrant and hearty dish featuring tender herb-coated chicken breast paired with a colorful mix of roasted red and yellow bell peppers, zucchini, and red onion. Perfectly seasoned with fresh herbs and a drizzle of olive oil, this one-pan wonder is both visually stunning and bursting with wholesome, comforting flavors.

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NUTRITION

434kcal
Protein
44g
Fat
17.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

2 tablespoons Fresh Herb Mix

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub with a mix of chopped fresh herbs, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers, zucchini, and red onion into even bite-sized pieces.

  • 4

    Spread the chopped vegetables onto the sheet pan and drizzle with olive oil, seasoning with salt, pepper, and additional herbs if desired.

  • 5

    Place the seasoned chicken breast on the sheet pan among the vegetables.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice and serve the chicken alongside the roasted rainbow 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 a vibrant and hearty dish featuring tender herb-coated chicken breast paired with a colorful mix of roasted red and yellow bell peppers, zucchini, and red onion. Perfectly seasoned with fresh herbs and a drizzle of olive oil, this one-pan wonder is both visually stunning and bursting with wholesome, comforting flavors.

NUTRITION

434kcal
Protein
44g
Fat
17.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tablespoon Olive Oil

2 tablespoons Fresh Herb Mix

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub with a mix of chopped fresh herbs, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers, zucchini, and red onion into even bite-sized pieces.

  • 4

    Spread the chopped vegetables onto the sheet pan and drizzle with olive oil, seasoning with salt, pepper, and additional herbs if desired.

  • 5

    Place the seasoned chicken breast on the sheet pan among the vegetables.

  • 6

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

  • 7

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