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, flavorful dish featuring tender chicken breast coated in a mix of aromatic herbs, paired with an assortment of perfectly roasted rainbow vegetables that balance sweetness and savory notes. This one-pan meal is as visually appealing as it is nutritious, ideal for a wholesome dinner.

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NUTRITION

354kcal
Protein
36g
Fat
9.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 cup Grape Tomatoes

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and rub with minced garlic and chopped fresh herbs. Season with salt and pepper to taste.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Place them around the chicken on the sheet pan.

  • 4

    Add the grape tomatoes whole to the pan. Toss the vegetables lightly in any remaining olive oil and herbs, ensuring even coating.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving alongside the vibrant roasted vegetables.

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, flavorful dish featuring tender chicken breast coated in a mix of aromatic herbs, paired with an assortment of perfectly roasted rainbow vegetables that balance sweetness and savory notes. This one-pan meal is as visually appealing as it is nutritious, ideal for a wholesome dinner.

NUTRITION

354kcal
Protein
36g
Fat
9.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 cup Grape Tomatoes

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and rub with minced garlic and chopped fresh herbs. Season with salt and pepper to taste.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Place them around the chicken on the sheet pan.

  • 4

    Add the grape tomatoes whole to the pan. Toss the vegetables lightly in any remaining olive oil and herbs, ensuring even coating.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving alongside the vibrant roasted vegetables.