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 satisfying dinner plate featuring tender, herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onion. Seasoned with fresh herbs and a drizzle of olive oil, this dish offers a perfect balance of lean protein and nutrient-rich vegetables with a delicious roasted flavor.

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NUTRITION

435kcal
Protein
39.9g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Pat the chicken dry and season with a mix of dried herbs such as rosemary, thyme, and oregano, along with salt and pepper.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 4

    Toss the vegetables with olive oil, salt, and pepper in a large bowl until evenly coated.

  • 5

    Arrange the chicken breast and vegetables on the lined sheet pan in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Let rest for a few minutes before serving to lock in the juices.

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 satisfying dinner plate featuring tender, herb-crusted chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onion. Seasoned with fresh herbs and a drizzle of olive oil, this dish offers a perfect balance of lean protein and nutrient-rich vegetables with a delicious roasted flavor.

NUTRITION

435kcal
Protein
39.9g
Fat
18.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Pat the chicken dry and season with a mix of dried herbs such as rosemary, thyme, and oregano, along with salt and pepper.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.

  • 4

    Toss the vegetables with olive oil, salt, and pepper in a large bowl until evenly coated.

  • 5

    Arrange the chicken breast and vegetables on the lined sheet pan in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Let rest for a few minutes before serving to lock in the juices.