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

This vibrant sheet pan meal features succulent herb-crusted chicken paired with an array of roasted rainbow vegetables. The chicken, seasoned with fragrant herbs de Provence, salt, and pepper, is perfectly complemented by sweet bell peppers, tender zucchini, and red onions. A light drizzle of olive oil ties the flavors together for a simple yet flavorful dish that's as nourishing as it is colorful.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
44.9g
Fat
10.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 tsp Olive Oil

Pinch of Herbs de Provence

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with a pinch of herbs de Provence, salt, and pepper.

  • 3

    In a large bowl, combine the mixed bell peppers, sliced zucchini, and red onion. Drizzle with olive oil, and season lightly with salt and pepper. Toss to ensure the veggies are evenly coated.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the seasoned vegetables around it in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a couple of minutes before serving.

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

This vibrant sheet pan meal features succulent herb-crusted chicken paired with an array of roasted rainbow vegetables. The chicken, seasoned with fragrant herbs de Provence, salt, and pepper, is perfectly complemented by sweet bell peppers, tender zucchini, and red onions. A light drizzle of olive oil ties the flavors together for a simple yet flavorful dish that's as nourishing as it is colorful.

NUTRITION

402kcal
Protein
44.9g
Fat
10.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1 tsp Olive Oil

Pinch of Herbs de Provence

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with a pinch of herbs de Provence, salt, and pepper.

  • 3

    In a large bowl, combine the mixed bell peppers, sliced zucchini, and red onion. Drizzle with olive oil, and season lightly with salt and pepper. Toss to ensure the veggies are evenly coated.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the seasoned vegetables around it in a single layer.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let rest for a couple of minutes before serving.