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 sheet pan meal featuring tender, herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish offers a perfect balance of lean protein and nutrient-packed veggies, all roasted to bring out natural sweetness and a delightful crunch.

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NUTRITION

320kcal
Protein
39.3g
Fat
9.3g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Carrot

1/2 cup Broccoli florets

1/4 small Red Onion

1 tsp Olive Oil

1 tbsp Mixed Herbs (Rosemary, Thyme, Oregano)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the mixed herbs.

  • 3

    Chop the red bell pepper, zucchini, carrot, broccoli, and red onion into evenly sized pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil, remaining herbs, salt, and pepper.

  • 5

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

  • 6

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

  • 7

    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

Savor this vibrant sheet pan meal featuring tender, herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish offers a perfect balance of lean protein and nutrient-packed veggies, all roasted to bring out natural sweetness and a delightful crunch.

NUTRITION

320kcal
Protein
39.3g
Fat
9.3g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 medium Carrot

1/2 cup Broccoli florets

1/4 small Red Onion

1 tsp Olive Oil

1 tbsp Mixed Herbs (Rosemary, Thyme, Oregano)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and half of the mixed herbs.

  • 3

    Chop the red bell pepper, zucchini, carrot, broccoli, and red onion into evenly sized pieces.

  • 4

    In a large bowl, toss the vegetables with olive oil, remaining herbs, salt, and pepper.

  • 5

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

  • 6

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

  • 7

    Let rest for a few minutes before serving.