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

A vibrant and flavorful sheet pan meal featuring a tender herb-crusted chicken breast paired with a colorful medley of roasted red bell pepper, zucchini, carrot, and red onion. This dish is both satisfying and balanced, with a delightful herb aroma complementing the natural sweetness of the vegetables.

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NUTRITION

333kcal
Protein
48.7g
Fat
9.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 medium Red Onion

1 tsp Olive Oil

Mixed Herbs (Rosemary & Thyme) to taste

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Line a sheet pan with parchment paper or lightly grease it.

  • 3

    Place the chicken breast in the center of the pan. Season both sides with salt, pepper, and a sprinkle of mixed herbs.

  • 4

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-size pieces and arrange them around the chicken.

  • 5

    Drizzle olive oil over the chicken and vegetables, then toss the vegetables lightly to coat evenly with the oil and seasonings.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken sliced alongside the roasted 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

A vibrant and flavorful sheet pan meal featuring a tender herb-crusted chicken breast paired with a colorful medley of roasted red bell pepper, zucchini, carrot, and red onion. This dish is both satisfying and balanced, with a delightful herb aroma complementing the natural sweetness of the vegetables.

NUTRITION

333kcal
Protein
48.7g
Fat
9.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 medium Red Onion

1 tsp Olive Oil

Mixed Herbs (Rosemary & Thyme) to taste

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Line a sheet pan with parchment paper or lightly grease it.

  • 3

    Place the chicken breast in the center of the pan. Season both sides with salt, pepper, and a sprinkle of mixed herbs.

  • 4

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-size pieces and arrange them around the chicken.

  • 5

    Drizzle olive oil over the chicken and vegetables, then toss the vegetables lightly to coat evenly with the oil and seasonings.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken sliced alongside the roasted vegetables.