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 succulent herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This one-pan meal delivers a delightful burst of flavors with its fresh herbs, crisp vegetables, and tender chicken, making it a balanced option for any meal of the day.

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NUTRITION

424kcal
Protein
39.2g
Fat
19g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Bell Peppers (0.5 cup red, 0.5 cup yellow)

1 cup Zucchini (sliced)

¼ medium Red Onion

1 medium Carrot

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the chopped fresh herbs with olive oil, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and rub the herb mixture evenly over the top.

  • 4

    Chop the bell peppers, zucchini, red onion, and carrot into bite-sized pieces and scatter them around the chicken on the pan.

  • 5

    Drizzle a little extra olive oil over the vegetables and season with salt and pepper.

  • 6

    Bake 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.

  • 7

    Remove from the oven and let rest for a few 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

Enjoy succulent herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This one-pan meal delivers a delightful burst of flavors with its fresh herbs, crisp vegetables, and tender chicken, making it a balanced option for any meal of the day.

NUTRITION

424kcal
Protein
39.2g
Fat
19g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Mixed Bell Peppers (0.5 cup red, 0.5 cup yellow)

1 cup Zucchini (sliced)

¼ medium Red Onion

1 medium Carrot

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the chopped fresh herbs with olive oil, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and rub the herb mixture evenly over the top.

  • 4

    Chop the bell peppers, zucchini, red onion, and carrot into bite-sized pieces and scatter them around the chicken on the pan.

  • 5

    Drizzle a little extra olive oil over the vegetables and season with salt and pepper.

  • 6

    Bake 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.

  • 7

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