Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Savor this vibrant, one-pan dish featuring succulent herb-crusted chicken breast paired with a medley of colorful rainbow vegetables. The aromatic herbs and light olive oil bring out the natural flavors of the vegetables, while the tender chicken delivers a satisfying protein punch, making it an ideal choice for a balanced, clean-eating meal.

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NUTRITION

342kcal
Protein
35.9g
Fat
13.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tsp additional Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp 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

    Pat the chicken breast dry, then drizzle with 1 teaspoon of olive oil and season both sides lightly with salt, black pepper, mixed dried herbs, and garlic powder.

  • 3

    Cut the red bell pepper into strips, slice the yellow bell pepper and zucchini into bite-sized pieces, and thinly slice the red onion.

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange all the chopped vegetables around the chicken in a single layer.

  • 5

    Drizzle the additional teaspoon of olive oil over the vegetables and toss gently to ensure even coating with herbs and seasoning.

  • 6

    Bake in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charring.

  • 7

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

Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Savor this vibrant, one-pan dish featuring succulent herb-crusted chicken breast paired with a medley of colorful rainbow vegetables. The aromatic herbs and light olive oil bring out the natural flavors of the vegetables, while the tender chicken delivers a satisfying protein punch, making it an ideal choice for a balanced, clean-eating meal.

NUTRITION

342kcal
Protein
35.9g
Fat
13.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 tsp additional Olive Oil

1 tsp Mixed Dried Herbs

1/2 tsp 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

    Pat the chicken breast dry, then drizzle with 1 teaspoon of olive oil and season both sides lightly with salt, black pepper, mixed dried herbs, and garlic powder.

  • 3

    Cut the red bell pepper into strips, slice the yellow bell pepper and zucchini into bite-sized pieces, and thinly slice the red onion.

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange all the chopped vegetables around the chicken in a single layer.

  • 5

    Drizzle the additional teaspoon of olive oil over the vegetables and toss gently to ensure even coating with herbs and seasoning.

  • 6

    Bake in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charring.

  • 7

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