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, nutrient-packed dish where tender chicken breast is encrusted in a light herb and whole wheat breadcrumb coating, accompanied by a colorful medley of roasted vegetables. This single-pan meal is not only visually appealing with its rainbow of veggies but also fun to prepare with a delightful mix of textures and natural flavors.

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NUTRITION

359kcal
Protein
37.1g
Fat
10.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Skinless

1/4 cup Whole Wheat Breadcrumbs

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    In a shallow dish, combine the whole wheat breadcrumbs with the mixed dried herbs.

  • 4

    Coat the chicken breast evenly with the breadcrumb mixture.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 6

    Toss the chopped vegetables in a bowl with olive oil, salt, and pepper until well coated.

  • 7

    Place the herb-crusted chicken breast in the center of the sheet pan and arrange the vegetables around it.

  • 8

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

  • 9

    Remove from the oven and let rest for a few minutes before serving.

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, nutrient-packed dish where tender chicken breast is encrusted in a light herb and whole wheat breadcrumb coating, accompanied by a colorful medley of roasted vegetables. This single-pan meal is not only visually appealing with its rainbow of veggies but also fun to prepare with a delightful mix of textures and natural flavors.

NUTRITION

359kcal
Protein
37.1g
Fat
10.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, Skinless

1/4 cup Whole Wheat Breadcrumbs

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    In a shallow dish, combine the whole wheat breadcrumbs with the mixed dried herbs.

  • 4

    Coat the chicken breast evenly with the breadcrumb mixture.

  • 5

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 6

    Toss the chopped vegetables in a bowl with olive oil, salt, and pepper until well coated.

  • 7

    Place the herb-crusted chicken breast in the center of the sheet pan and arrange the vegetables around it.

  • 8

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

  • 9

    Remove from the oven and let rest for a few minutes before serving.