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 colorful medley of roasted rainbow vegetables. This dish combines juicy, tender chicken breast with sweet bell peppers, zucchini, and red onion, all lightly seasoned with fresh herbs and garlic for a burst of aroma and taste. Perfectly balanced for a wholesome and satisfying meal.

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NUTRITION

298kcal
Protein
42.1g
Fat
9.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Garlic Powder)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and surround it with the sliced red bell pepper, zucchini, and red onion.

  • 3

    Drizzle the olive oil over the chicken and vegetables, then sprinkle the herb blend evenly across the pan.

  • 4

    Using your hands or a brush, gently rub the seasoning onto the chicken to create a light herb crust.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F 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 the vibrant flavors of herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This dish combines juicy, tender chicken breast with sweet bell peppers, zucchini, and red onion, all lightly seasoned with fresh herbs and garlic for a burst of aroma and taste. Perfectly balanced for a wholesome and satisfying meal.

NUTRITION

298kcal
Protein
42.1g
Fat
9.4g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and surround it with the sliced red bell pepper, zucchini, and red onion.

  • 3

    Drizzle the olive oil over the chicken and vegetables, then sprinkle the herb blend evenly across the pan.

  • 4

    Using your hands or a brush, gently rub the seasoning onto the chicken to create a light herb crust.

  • 5

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

  • 6

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