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 the vibrant medley of herb-crusted chicken paired with a colorful assortment of roasted vegetables. This sheet pan dish features juicy chicken breasts encrusted with aromatic herbs and a rainbow mix of bell peppers, zucchini, and carrots, all lightly tossed in olive oil and roasted to perfection for a nutritious, flavor-packed meal.

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NUTRITION

425kcal
Protein
37.3g
Fat
18.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast

1 cup diced Red Bell Pepper

1 cup sliced Zucchini

1 cup sliced Carrot

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle a little olive oil over it, then season lightly with salt, pepper, garlic powder, and mixed dried herbs to form a crust.

  • 3

    In a large bowl, combine the diced red bell pepper, sliced zucchini, and sliced carrot. Drizzle with the remaining olive oil, and season with a pinch of salt and pepper.

  • 4

    Spread the seasoned vegetables evenly around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized. If needed, broil for an additional 2-3 minutes for extra crispness on the vegetables.

  • 6

    Allow the dish to rest for a few minutes before serving to let the flavors meld.

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 the vibrant medley of herb-crusted chicken paired with a colorful assortment of roasted vegetables. This sheet pan dish features juicy chicken breasts encrusted with aromatic herbs and a rainbow mix of bell peppers, zucchini, and carrots, all lightly tossed in olive oil and roasted to perfection for a nutritious, flavor-packed meal.

NUTRITION

425kcal
Protein
37.3g
Fat
18.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 piece (5 oz) Chicken Breast

1 cup diced Red Bell Pepper

1 cup sliced Zucchini

1 cup sliced Carrot

1 tablespoon Olive Oil

1 teaspoon Mixed Dried Herbs

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle a little olive oil over it, then season lightly with salt, pepper, garlic powder, and mixed dried herbs to form a crust.

  • 3

    In a large bowl, combine the diced red bell pepper, sliced zucchini, and sliced carrot. Drizzle with the remaining olive oil, and season with a pinch of salt and pepper.

  • 4

    Spread the seasoned vegetables evenly around the chicken on the sheet pan.

  • 5

    Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized. If needed, broil for an additional 2-3 minutes for extra crispness on the vegetables.

  • 6

    Allow the dish to rest for a few minutes before serving to let the flavors meld.