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 medley of roasted rainbow vegetables paired with tender herb-crusted chicken breast. This sheet pan meal offers a delightful balance of flavors—aromatic herbs, a hint of garlic, and the natural sweetness of roasted peppers and zucchini—all brought together with a drizzle of olive oil for a perfectly crisp finish.

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NUTRITION

384kcal
Protein
45.3g
Fat
10.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on the sheet pan. Drizzle a small amount of olive oil over it.

  • 3

    In a bowl, combine mixed dried herbs, garlic powder, salt, and pepper. Rub the mixture evenly onto the chicken breast.

  • 4

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces and toss them with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, ensuring the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, and 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

Savor a vibrant medley of roasted rainbow vegetables paired with tender herb-crusted chicken breast. This sheet pan meal offers a delightful balance of flavors—aromatic herbs, a hint of garlic, and the natural sweetness of roasted peppers and zucchini—all brought together with a drizzle of olive oil for a perfectly crisp finish.

NUTRITION

384kcal
Protein
45.3g
Fat
10.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Broccoli

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on the sheet pan. Drizzle a small amount of olive oil over it.

  • 3

    In a bowl, combine mixed dried herbs, garlic powder, salt, and pepper. Rub the mixture evenly onto the chicken breast.

  • 4

    Chop the red bell pepper, zucchini, and broccoli into bite-sized pieces and toss them with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, ensuring the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, and serve warm.