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, nutrient-packed meal featuring tender herb-crusted chicken paired with a colorful assortment of roasted vegetables. The crisp, savory chicken meets the natural sweetness of roasted bell peppers, zucchini, and red onion, all lightly tossed in olive oil and aromatic herbs for a satisfying, well-balanced plate.

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NUTRITION

319kcal
Protein
37.8g
Fat
9.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup diced Red Bell Pepper (149g)

1 cup sliced Zucchini (124g)

0.5 cup chopped Red Onion (80g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Fresh Herbs (3g)

1 clove Garlic, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle half of the olive oil over the chicken and season with salt, black pepper, and a portion of the chopped fresh herbs.

  • 3

    In a bowl, combine the diced red bell pepper, sliced zucchini, chopped red onion, minced garlic, and the remaining olive oil. Season with salt, pepper, and the rest of the herbs.

  • 4

    Toss the vegetables to evenly coat them in the seasoning.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring even distribution for uniform roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.

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, nutrient-packed meal featuring tender herb-crusted chicken paired with a colorful assortment of roasted vegetables. The crisp, savory chicken meets the natural sweetness of roasted bell peppers, zucchini, and red onion, all lightly tossed in olive oil and aromatic herbs for a satisfying, well-balanced plate.

NUTRITION

319kcal
Protein
37.8g
Fat
9.5g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup diced Red Bell Pepper (149g)

1 cup sliced Zucchini (124g)

0.5 cup chopped Red Onion (80g)

1 tsp Olive Oil (4.5g)

1 tbsp Mixed Fresh Herbs (3g)

1 clove Garlic, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle half of the olive oil over the chicken and season with salt, black pepper, and a portion of the chopped fresh herbs.

  • 3

    In a bowl, combine the diced red bell pepper, sliced zucchini, chopped red onion, minced garlic, and the remaining olive oil. Season with salt, pepper, and the rest of the herbs.

  • 4

    Toss the vegetables to evenly coat them in the seasoning.

  • 5

    Arrange the vegetables around the chicken on the sheet pan ensuring even distribution for uniform roasting.

  • 6

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

  • 7

    Remove from the oven, let rest for a couple of minutes, and serve warm.