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 medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. The dish features tender chicken infused with aromatic herbs alongside sweet bell peppers, zucchini, and red onions—all finished with a drizzle of olive oil. It's a wholesome, colorful dinner that delights both the eyes and palate.

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NUTRITION

471kcal
Protein
42.2g
Fat
20.7g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

½ medium Red Bell Pepper

½ medium Yellow Bell Pepper

½ medium Zucchini

½ medium Red Onion

1 tbsp Olive Oil

Herb Seasoning (Thyme, Rosemary, Garlic Powder) to taste

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

    Pat the chicken breast dry and season both sides with salt, pepper, and your herb seasoning blend.

  • 3

    Cut the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 4

    Drizzle the olive oil over the vegetables and toss to coat evenly. Season with a pinch of salt and pepper.

  • 5

    Nestle the seasoned chicken breast in the center of the pan among the vegetables.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken 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

Enjoy a vibrant medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. The dish features tender chicken infused with aromatic herbs alongside sweet bell peppers, zucchini, and red onions—all finished with a drizzle of olive oil. It's a wholesome, colorful dinner that delights both the eyes and palate.

NUTRITION

471kcal
Protein
42.2g
Fat
20.7g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

½ medium Red Bell Pepper

½ medium Yellow Bell Pepper

½ medium Zucchini

½ medium Red Onion

1 tbsp Olive Oil

Herb Seasoning (Thyme, Rosemary, Garlic Powder) to taste

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and your herb seasoning blend.

  • 3

    Cut the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and place them on the sheet pan.

  • 4

    Drizzle the olive oil over the vegetables and toss to coat evenly. Season with a pinch of salt and pepper.

  • 5

    Nestle the seasoned chicken breast in the center of the pan among the vegetables.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.