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, savory dish featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The crisp, aromatic crust on the chicken and the natural sweetness of the bell peppers, zucchini, carrots, and red onion create a well-balanced meal that is both satisfying and nutritious.

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NUTRITION

336kcal
Protein
43.2g
Fat
12.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

½ medium Red Bell Pepper (75g)

½ medium Zucchini (100g)

½ medium Carrot (35g)

¼ medium Red Onion (40g)

1 tbsp Almond Flour (7g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Herbs (chopped, approx. 8g total)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and finely chopped fresh herbs. Season with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry with a paper towel. Brush it lightly with olive oil, then evenly coat with the herb and almond flour mixture.

  • 4

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces and spread them out on the sheet pan around the chicken.

  • 5

    Drizzle the vegetables with any remaining olive oil and add a little salt and pepper to taste.

  • 6

    Place the sheet pan in the oven and roast 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, let the chicken rest for a few minutes, then slice and serve 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, savory dish featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The crisp, aromatic crust on the chicken and the natural sweetness of the bell peppers, zucchini, carrots, and red onion create a well-balanced meal that is both satisfying and nutritious.

NUTRITION

336kcal
Protein
43.2g
Fat
12.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

½ medium Red Bell Pepper (75g)

½ medium Zucchini (100g)

½ medium Carrot (35g)

¼ medium Red Onion (40g)

1 tbsp Almond Flour (7g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Herbs (chopped, approx. 8g total)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and finely chopped fresh herbs. Season with a pinch of salt and pepper.

  • 3

    Pat the chicken breast dry with a paper towel. Brush it lightly with olive oil, then evenly coat with the herb and almond flour mixture.

  • 4

    Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces and spread them out on the sheet pan around the chicken.

  • 5

    Drizzle the vegetables with any remaining olive oil and add a little salt and pepper to taste.

  • 6

    Place the sheet pan in the oven and roast 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, let the chicken rest for a few minutes, then slice and serve alongside the roasted vegetables.