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

Savor the vibrant medley of roasted rainbow vegetables paired with a perfectly herb-crusted chicken breast. This dish boasts a dynamic blend of flavors, with crispy edges, succulent chicken, and a medley of tender, roasted vegetables that deliver a delightful, colorful experience in every bite.

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NUTRITION

355kcal
Protein
40.3g
Fat
9.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1 cup sliced Zucchini

1/2 small Red Onion

3/4 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

2 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine chopped fresh herbs, minced garlic, olive oil, salt, and pepper to form a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the herb marinade.

  • 4

    Arrange the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes around the chicken on the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables to enhance the flavor.

  • 6

    Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

  • 7

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

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

Savor the vibrant medley of roasted rainbow vegetables paired with a perfectly herb-crusted chicken breast. This dish boasts a dynamic blend of flavors, with crispy edges, succulent chicken, and a medley of tender, roasted vegetables that deliver a delightful, colorful experience in every bite.

NUTRITION

355kcal
Protein
40.3g
Fat
9.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Bell Pepper

1 cup sliced Zucchini

1/2 small Red Onion

3/4 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine chopped fresh herbs, minced garlic, olive oil, salt, and pepper to form a marinade.

  • 3

    Place the chicken breast on the sheet pan and brush it generously with the herb marinade.

  • 4

    Arrange the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes around the chicken on the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables to enhance the flavor.

  • 6

    Roast in the preheated oven for about 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

  • 7

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