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 perfectly balanced meal featuring tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This recipe offers a harmonious blend of inspiring flavors and textures, making it ideal for a wholesome dinner that delights both your palate and nutritional needs.

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NUTRITION

380kcal
Protein
41.2g
Fat
10.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1/4 cup Whole Wheat Bread Crumbs

Herbs and Spices

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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. In a small bowl, mix your herbs and spices (rosemary, thyme, garlic powder, salt, and pepper). Lightly dredge the chicken in this mixture, then coat it with whole wheat bread crumbs for a crunchy crust.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Arrange the coated chicken breast and the assorted vegetables evenly on the sheet pan in a single layer.

  • 5

    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 with slight caramelization.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve and enjoy your nutrient-packed, flavorful meal.

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 perfectly balanced meal featuring tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This recipe offers a harmonious blend of inspiring flavors and textures, making it ideal for a wholesome dinner that delights both your palate and nutritional needs.

NUTRITION

380kcal
Protein
41.2g
Fat
10.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1/4 cup Whole Wheat Bread Crumbs

Herbs and Spices

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. In a small bowl, mix your herbs and spices (rosemary, thyme, garlic powder, salt, and pepper). Lightly dredge the chicken in this mixture, then coat it with whole wheat bread crumbs for a crunchy crust.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper until evenly coated.

  • 4

    Arrange the coated chicken breast and the assorted vegetables evenly on the sheet pan in a single layer.

  • 5

    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 with slight caramelization.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve and enjoy your nutrient-packed, flavorful meal.