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 this vibrant and wholesome dish featuring tender herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. Perfectly seasoned and roasted to bring out natural sweetness, this dish offers a balanced mix of lean protein and nutrient-packed veggies, ideal for a healthy and satisfying meal.

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NUTRITION

358kcal
Protein
39.6g
Fat
9.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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 and rub with olive oil. Season generously with dried herbs, salt, and pepper to create a crust.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 4

    Drizzle a little extra olive oil (if desired) over the vegetables and season with a pinch of salt and pepper.

  • 5

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let it 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

Savor this vibrant and wholesome dish featuring tender herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. Perfectly seasoned and roasted to bring out natural sweetness, this dish offers a balanced mix of lean protein and nutrient-packed veggies, ideal for a healthy and satisfying meal.

NUTRITION

358kcal
Protein
39.6g
Fat
9.8g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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 and rub with olive oil. Season generously with dried herbs, salt, and pepper to create a crust.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Arrange them around the chicken on the sheet pan.

  • 4

    Drizzle a little extra olive oil (if desired) over the vegetables and season with a pinch of salt and pepper.

  • 5

    Roast in the oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 6

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