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, herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken breast is seasoned with fragrant herbs and spices, while the sweet bell peppers, zucchini, red onion, and broccoli add a burst of color and flavor. This beautifully balanced dish is roasted on a single sheet pan for easy cleanup and is perfect for a wholesome, nutrient-packed meal.

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NUTRITION

330kcal
Protein
44.2g
Fat
10.3g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ medium Red Bell Pepper

½ medium Zucchini

¼ medium Red Onion

½ cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

Herbs and Spices Mix to taste

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PREPARATION

  • 1

    Preheat the sheet pan in the oven to 425°F.

  • 2

    In a small bowl, combine your choice of chopped fresh herbs (such as rosemary, thyme, and parsley) with a pinch of salt, pepper, and any additional dried spices you like.

  • 3

    Pat the chicken breast dry and rub the herb and spice mixture evenly over the surface.

  • 4

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and combine with the broccoli florets in a large bowl.

  • 5

    Drizzle the vegetables with extra virgin olive oil and toss to coat evenly. Season lightly with salt and pepper.

  • 6

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve immediately.

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, herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken breast is seasoned with fragrant herbs and spices, while the sweet bell peppers, zucchini, red onion, and broccoli add a burst of color and flavor. This beautifully balanced dish is roasted on a single sheet pan for easy cleanup and is perfect for a wholesome, nutrient-packed meal.

NUTRITION

330kcal
Protein
44.2g
Fat
10.3g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ medium Red Bell Pepper

½ medium Zucchini

¼ medium Red Onion

½ cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

Herbs and Spices Mix to taste

PREPARATION

  • 1

    Preheat the sheet pan in the oven to 425°F.

  • 2

    In a small bowl, combine your choice of chopped fresh herbs (such as rosemary, thyme, and parsley) with a pinch of salt, pepper, and any additional dried spices you like.

  • 3

    Pat the chicken breast dry and rub the herb and spice mixture evenly over the surface.

  • 4

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and combine with the broccoli florets in a large bowl.

  • 5

    Drizzle the vegetables with extra virgin olive oil and toss to coat evenly. Season lightly with salt and pepper.

  • 6

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it.

  • 7

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

  • 8

    Remove from the oven, let rest for a few minutes, then serve immediately.