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

Experience a burst of color and flavor with this one-pan chicken dinner. Juicy herb-crusted chicken breast sits alongside a medley of vibrant roasted vegetables that are lightly seasoned to perfection, offering a wholesome and satisfying meal that's as nourishing as it is delicious.

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NUTRITION

349kcal
Protein
33.6g
Fat
10.2g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Yellow Bell Pepper (75g)

1/2 medium Zucchini (75g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and 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

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 3

    Slice the red and yellow bell peppers into strips, dice the zucchini into rounds or half-moons, and cut the red onion into thin wedges.

  • 4

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

  • 5

    Drizzle olive oil over the vegetables, then toss gently to coat evenly. Adjust seasoning with additional salt and pepper if needed.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a couple of minutes, then 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

Experience a burst of color and flavor with this one-pan chicken dinner. Juicy herb-crusted chicken breast sits alongside a medley of vibrant roasted vegetables that are lightly seasoned to perfection, offering a wholesome and satisfying meal that's as nourishing as it is delicious.

NUTRITION

349kcal
Protein
33.6g
Fat
10.2g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Red Bell Pepper (75g)

1/2 cup Yellow Bell Pepper (75g)

1/2 medium Zucchini (75g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

  • 3

    Slice the red and yellow bell peppers into strips, dice the zucchini into rounds or half-moons, and cut the red onion into thin wedges.

  • 4

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

  • 5

    Drizzle olive oil over the vegetables, then toss gently to coat evenly. Adjust seasoning with additional salt and pepper if needed.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

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