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 medley of roasted red and yellow bell peppers, zucchini, and red onion. This sheet pan delight balances juicy, tender chicken with crisp, caramelized vegetables, all bathed in a hint of olive oil and fresh herbs for a perfectly satisfying meal.

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NUTRITION

365kcal
Protein
43.7g
Fat
9.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub both sides with a mixture of chopped fresh herbs, a drizzle of olive oil, and lemon juice. Season with salt and pepper to taste.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into thin slices.

  • 4

    Toss the vegetables in a bowl with a little olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let the dish 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 the vibrant flavors of herb-crusted chicken paired with a medley of roasted red and yellow bell peppers, zucchini, and red onion. This sheet pan delight balances juicy, tender chicken with crisp, caramelized vegetables, all bathed in a hint of olive oil and fresh herbs for a perfectly satisfying meal.

NUTRITION

365kcal
Protein
43.7g
Fat
9.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub both sides with a mixture of chopped fresh herbs, a drizzle of olive oil, and lemon juice. Season with salt and pepper to taste.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into thin slices.

  • 4

    Toss the vegetables in a bowl with a little olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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