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, nutrient-packed dish featuring tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This sheet pan meal is simple to prepare and perfect for a health-focused dinner, offering a delightful mix of savory herbs, sweet roasted peppers, and zesty onions with a hint of olive oil finish.

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NUTRITION

463kcal
Protein
47.6g
Fat
19.6g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Mixed Bell Peppers (150g)

1/2 cup Red Onion (80g)

1/2 cup Zucchini (90g)

1/2 cup Cherry Tomatoes (75g)

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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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 in the center of the sheet pan. Drizzle 1/2 tablespoon of olive oil over the chicken and season with salt, pepper, and freshly chopped herbs to create a crust.

  • 3

    Chop the bell peppers, red onion, zucchini, and cherry tomatoes. Spread them in a single layer around the chicken on the sheet pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and season with a pinch of salt, pepper, and a little extra herbs. Toss gently to ensure even coating.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!

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, nutrient-packed dish featuring tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This sheet pan meal is simple to prepare and perfect for a health-focused dinner, offering a delightful mix of savory herbs, sweet roasted peppers, and zesty onions with a hint of olive oil finish.

NUTRITION

463kcal
Protein
47.6g
Fat
19.6g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Mixed Bell Peppers (150g)

1/2 cup Red Onion (80g)

1/2 cup Zucchini (90g)

1/2 cup Cherry Tomatoes (75g)

1 tbsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle 1/2 tablespoon of olive oil over the chicken and season with salt, pepper, and freshly chopped herbs to create a crust.

  • 3

    Chop the bell peppers, red onion, zucchini, and cherry tomatoes. Spread them in a single layer around the chicken on the sheet pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and season with a pinch of salt, pepper, and a little extra herbs. Toss gently to ensure even coating.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, flavorful meal!