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, one-pan meal featuring tender herb-crusted chicken accompanied by a colorful medley of roasted rainbow vegetables. This dish balances juicy chicken with sweet bell peppers, zucchini, and red onion, all finished with aromatic herbs and a drizzle of olive oil, making it both satisfying and nutrient-rich.

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NUTRITION

358kcal
Protein
39.4g
Fat
10.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 small Red Onion

1 tsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan.

  • 3

    In a small bowl, combine the whole wheat breadcrumbs with the mixed dried herbs.

  • 4

    Lightly drizzle the chicken breast with olive oil and press the breadcrumb mixture onto the top to form a light crust.

  • 5

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

  • 6

    Toss the vegetables gently to coat them evenly with any remaining olive oil and herbs from the pan.

  • 7

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

  • 8

    Remove from the oven, let it rest for a few minutes, and then serve.

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, one-pan meal featuring tender herb-crusted chicken accompanied by a colorful medley of roasted rainbow vegetables. This dish balances juicy chicken with sweet bell peppers, zucchini, and red onion, all finished with aromatic herbs and a drizzle of olive oil, making it both satisfying and nutrient-rich.

NUTRITION

358kcal
Protein
39.4g
Fat
10.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 small Red Onion

1 tsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan.

  • 3

    In a small bowl, combine the whole wheat breadcrumbs with the mixed dried herbs.

  • 4

    Lightly drizzle the chicken breast with olive oil and press the breadcrumb mixture onto the top to form a light crust.

  • 5

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

  • 6

    Toss the vegetables gently to coat them evenly with any remaining olive oil and herbs from the pan.

  • 7

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

  • 8

    Remove from the oven, let it rest for a few minutes, and then serve.