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 flavors of herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender, juicy chicken is seasoned with a blend of fresh herbs, while the versatile rainbow vegetables bring a delightful crunch and natural sweetness, creating a light yet satisfying meal perfect for any time of day.

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NUTRITION

348kcal
Protein
40.9g
Fat
9.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli (cooked)

1 medium Red Bell Pepper

1 small Zucchini

1/4 cup Red Onion slices

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the mixed dried herbs with a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan and rub both sides with the herb mixture.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and red onion into even pieces. Toss them in a bowl with olive oil, and season with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Remove the pan from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.

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 flavors of herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender, juicy chicken is seasoned with a blend of fresh herbs, while the versatile rainbow vegetables bring a delightful crunch and natural sweetness, creating a light yet satisfying meal perfect for any time of day.

NUTRITION

348kcal
Protein
40.9g
Fat
9.8g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli (cooked)

1 medium Red Bell Pepper

1 small Zucchini

1/4 cup Red Onion slices

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the mixed dried herbs with a pinch of salt and pepper.

  • 3

    Place the chicken breast on the sheet pan and rub both sides with the herb mixture.

  • 4

    Chop the broccoli, red bell pepper, zucchini, and red onion into even pieces. Toss them in a bowl with olive oil, and season with salt and pepper.

  • 5

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

  • 6

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

  • 7

    Remove the pan from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables.