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 and wholesome plate featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is lightly dressed in olive oil and fresh herbs, offering a perfect balance of savory protein and nutrient-packed veggies, making for a satisfying and energizing meal.

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NUTRITION

320kcal
Protein
39.8g
Fat
11.9g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (25g)

1 small Carrot (50g)

1.5 tsp Olive Oil

2 tbsp Fresh Mixed Herbs (Parsley & Thyme)

2 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, lemon juice, chopped fresh herbs, and minced garlic to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush both sides lightly with the herb marinade.

  • 4

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

  • 5

    Drizzle any remaining marinade over the vegetables and toss gently to coat evenly.

  • 6

    Season the chicken and vegetables with a pinch of salt and pepper to taste.

  • 7

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

  • 8

    Remove from the oven and let 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

Enjoy a vibrant and wholesome plate featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is lightly dressed in olive oil and fresh herbs, offering a perfect balance of savory protein and nutrient-packed veggies, making for a satisfying and energizing meal.

NUTRITION

320kcal
Protein
39.8g
Fat
11.9g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (25g)

1 small Carrot (50g)

1.5 tsp Olive Oil

2 tbsp Fresh Mixed Herbs (Parsley & Thyme)

2 cloves Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, lemon juice, chopped fresh herbs, and minced garlic to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush both sides lightly with the herb marinade.

  • 4

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

  • 5

    Drizzle any remaining marinade over the vegetables and toss gently to coat evenly.

  • 6

    Season the chicken and vegetables with a pinch of salt and pepper to taste.

  • 7

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

  • 8

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