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

Savor a vibrant plate of herb-crusted chicken paired with a rainbow medley of roasted vegetables. The chicken is seasoned with aromatic herbs and baked alongside colorful bell peppers, zucchini, and red onions, all drizzled lightly with olive oil to create a dish that is as nutritious as it is visually appealing.

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NUTRITION

332kcal
Protein
39.4g
Fat
9.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Black 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

    Slice the red bell pepper, zucchini, and red onion into evenly sized pieces.

  • 3

    Place the chicken breast in the center of the sheet pan. Drizzle with olive oil and sprinkle with mixed dried herbs, salt, and black pepper.

  • 4

    Arrange the sliced vegetables around the chicken, ensuring they are in a single layer for even roasting.

  • 5

    Bake in the preheated oven for 20-25 minutes. Check the chicken's doneness (internal temperature should reach 165°F) and ensure the vegetables are tender and slightly charred on the edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, then plate and serve immediately.

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

Savor a vibrant plate of herb-crusted chicken paired with a rainbow medley of roasted vegetables. The chicken is seasoned with aromatic herbs and baked alongside colorful bell peppers, zucchini, and red onions, all drizzled lightly with olive oil to create a dish that is as nutritious as it is visually appealing.

NUTRITION

332kcal
Protein
39.4g
Fat
9.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper, zucchini, and red onion into evenly sized pieces.

  • 3

    Place the chicken breast in the center of the sheet pan. Drizzle with olive oil and sprinkle with mixed dried herbs, salt, and black pepper.

  • 4

    Arrange the sliced vegetables around the chicken, ensuring they are in a single layer for even roasting.

  • 5

    Bake in the preheated oven for 20-25 minutes. Check the chicken's doneness (internal temperature should reach 165°F) and ensure the vegetables are tender and slightly charred on the edges.

  • 6

    Remove from the oven, let rest for a couple of minutes, then plate and serve immediately.