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 nutritious meal featuring succulent chicken breast coated in aromatic herbs and paired with a colorful mix of roasted bell peppers, zucchini, and red onion. This sheet pan dish is as appealing to the eye as it is to the palate, offering a delightful balance of tender protein and crisp, naturally sweet vegetables.

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NUTRITION

379kcal
Protein
39.2g
Fat
9.9g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Herb Seasoning (basil, thyme, rosemary, 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 the pan and drizzle with olive oil. Season generously with the herb seasoning on all sides.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and spread them evenly around the chicken.

  • 4

    Drizzle any remaining olive oil over the vegetables and toss gently to coat. Season with a pinch more of herb seasoning if desired.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and 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 nutritious meal featuring succulent chicken breast coated in aromatic herbs and paired with a colorful mix of roasted bell peppers, zucchini, and red onion. This sheet pan dish is as appealing to the eye as it is to the palate, offering a delightful balance of tender protein and crisp, naturally sweet vegetables.

NUTRITION

379kcal
Protein
39.2g
Fat
9.9g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Herb Seasoning (basil, thyme, rosemary, 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 the pan and drizzle with olive oil. Season generously with the herb seasoning on all sides.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and spread them evenly around the chicken.

  • 4

    Drizzle any remaining olive oil over the vegetables and toss gently to coat. Season with a pinch more of herb seasoning if desired.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 6

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