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 mingled with a rainbow of roasted vegetables. This dish is perfectly balanced for a wholesome dinner with a burst of natural sweetness and savory herbs, all roasted to perfection on a single sheet pan.

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NUTRITION

332kcal
Protein
35.8g
Fat
9.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 small Carrot

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini, red onion, and carrot into bite-sized pieces, and halve the cherry tomatoes.

  • 4

    Place the seasoned chicken in the center of the sheet pan and arrange the vegetables around it.

  • 5

    Drizzle the olive oil over the vegetables and toss lightly to evenly coat. Sprinkle additional herbs, salt, and pepper over the vegetables.

  • 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 charred.

  • 7

    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 mingled with a rainbow of roasted vegetables. This dish is perfectly balanced for a wholesome dinner with a burst of natural sweetness and savory herbs, all roasted to perfection on a single sheet pan.

NUTRITION

332kcal
Protein
35.8g
Fat
9.4g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1 small Carrot

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and chopped fresh herbs.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini, red onion, and carrot into bite-sized pieces, and halve the cherry tomatoes.

  • 4

    Place the seasoned chicken in the center of the sheet pan and arrange the vegetables around it.

  • 5

    Drizzle the olive oil over the vegetables and toss lightly to evenly coat. Sprinkle additional herbs, salt, and pepper over the vegetables.

  • 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 charred.

  • 7

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