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 satisfying meal featuring tender, herb-crusted chicken paired with a medley of colorful roasted vegetables. This dish offers a perfect blend of flavors and textures, combining crisp vegetables with juicy chicken, all finished with a drizzle of olive oil and a sprinkle of aromatic herbs.

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NUTRITION

377kcal
Protein
37.2g
Fat
18.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 tbsp Olive Oil (13.5g)

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on one side of the sheet pan.

  • 3

    In a bowl, combine the olive oil, mixed dried herbs, and garlic powder to create a light marinade.

  • 4

    Brush the chicken breast evenly with the herb-oil mixture, ensuring it is well-coated.

  • 5

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

  • 6

    Toss the chopped vegetables in the remaining olive oil and a pinch of the dried herbs and garlic powder.

  • 7

    Distribute the vegetables around the chicken on the sheet pan ensuring they are in a single layer.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 9

    Remove from the oven, let rest for a few minutes, then serve warm.

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 satisfying meal featuring tender, herb-crusted chicken paired with a medley of colorful roasted vegetables. This dish offers a perfect blend of flavors and textures, combining crisp vegetables with juicy chicken, all finished with a drizzle of olive oil and a sprinkle of aromatic herbs.

NUTRITION

377kcal
Protein
37.2g
Fat
18.7g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (119g)

1 medium Zucchini (196g)

1/2 medium Red Onion (55g)

1 tbsp Olive Oil (13.5g)

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on one side of the sheet pan.

  • 3

    In a bowl, combine the olive oil, mixed dried herbs, and garlic powder to create a light marinade.

  • 4

    Brush the chicken breast evenly with the herb-oil mixture, ensuring it is well-coated.

  • 5

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

  • 6

    Toss the chopped vegetables in the remaining olive oil and a pinch of the dried herbs and garlic powder.

  • 7

    Distribute the vegetables around the chicken on the sheet pan ensuring they are in a single layer.

  • 8

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 9

    Remove from the oven, let rest for a few minutes, then serve warm.