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, colorful plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken, perfectly seasoned with aromatic herbs, is complemented by sweet red bell peppers, crisp zucchini, and savory red onions, all lightly roasted to bring out their natural flavors. A drizzle of olive oil ties the dish together with a subtle richness, making this meal as nutritious as it is delicious.

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NUTRITION

313kcal
Protein
39.2g
Fat
9.4g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion

1/2 cup halved Button Mushrooms

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 the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix the olive oil, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Brush the herb mixture evenly over the chicken breast.

  • 4

    Arrange the red bell pepper, zucchini, red onion, and mushrooms around the chicken on the sheet pan.

  • 5

    Season the vegetables lightly with a pinch of salt and additional pepper if desired.

  • 6

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

  • 7

    Remove from the oven and allow to rest for a few minutes before slicing the chicken and serving with 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

Enjoy a vibrant, colorful plate of herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken, perfectly seasoned with aromatic herbs, is complemented by sweet red bell peppers, crisp zucchini, and savory red onions, all lightly roasted to bring out their natural flavors. A drizzle of olive oil ties the dish together with a subtle richness, making this meal as nutritious as it is delicious.

NUTRITION

313kcal
Protein
39.2g
Fat
9.4g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion

1/2 cup halved Button Mushrooms

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

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 in the center of the pan. In a small bowl, mix the olive oil, mixed dried herbs, garlic powder, salt, and pepper.

  • 3

    Brush the herb mixture evenly over the chicken breast.

  • 4

    Arrange the red bell pepper, zucchini, red onion, and mushrooms around the chicken on the sheet pan.

  • 5

    Season the vegetables lightly with a pinch of salt and additional pepper if desired.

  • 6

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

  • 7

    Remove from the oven and allow to rest for a few minutes before slicing the chicken and serving with the roasted vegetables.