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 mix of tender, herb-crusted chicken breast paired with a colorful array of roasted bell peppers, zucchini, and red onion. This dish is a delightful balance of lean protein and crisp, naturally sweet vegetables, all brought together with a drizzle of olive oil and aromatic herbs.

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NUTRITION

470kcal
Protein
57.6g
Fat
9g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Yellow Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Red Onion

1 tsp Olive Oil

1 tsp mixed Herbs (Rosemary, Thyme, Oregano)

1 tsp Garlic Powder

Salt and Pepper to taste

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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 and yellow bell peppers, zucchini, and chopped red onion.

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Season the chicken and vegetables with garlic powder, mixed herbs, salt, and pepper.

  • 5

    Use your hands or a spatula to toss the vegetables so they're lightly coated in the seasoning and oil.

  • 6

    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.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing, if desired. Serve warm and enjoy!

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 mix of tender, herb-crusted chicken breast paired with a colorful array of roasted bell peppers, zucchini, and red onion. This dish is a delightful balance of lean protein and crisp, naturally sweet vegetables, all brought together with a drizzle of olive oil and aromatic herbs.

NUTRITION

470kcal
Protein
57.6g
Fat
9g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Yellow Bell Pepper

1 cup sliced Zucchini

1/2 cup chopped Red Onion

1 tsp Olive Oil

1 tsp mixed Herbs (Rosemary, Thyme, Oregano)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Drizzle olive oil evenly over the chicken and vegetables.

  • 4

    Season the chicken and vegetables with garlic powder, mixed herbs, salt, and pepper.

  • 5

    Use your hands or a spatula to toss the vegetables so they're lightly coated in the seasoning and oil.

  • 6

    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.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing, if desired. Serve warm and enjoy!