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 delightful harmony of tender herb-coated chicken paired with a vibrant mix of roasted rainbow vegetables. The dish features juicy chicken breast, caramelized bell peppers, zucchini, red onions, and cherry tomatoes, lightly drizzled with olive oil and enhanced with a medley of fragrant herbs. It’s a balanced and colorful meal that’s perfect for a fulfilling dinner.

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NUTRITION

474kcal
Protein
41.4g
Fat
19.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and coat it evenly with a mixture of chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers, zucchini, red onion, and cherry tomatoes into uniform pieces.

  • 4

    On a sheet pan, toss the vegetables with olive oil, salt, and pepper until well coated.

  • 5

    Place the herb-crusted chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 delightful harmony of tender herb-coated chicken paired with a vibrant mix of roasted rainbow vegetables. The dish features juicy chicken breast, caramelized bell peppers, zucchini, red onions, and cherry tomatoes, lightly drizzled with olive oil and enhanced with a medley of fragrant herbs. It’s a balanced and colorful meal that’s perfect for a fulfilling dinner.

NUTRITION

474kcal
Protein
41.4g
Fat
19.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and coat it evenly with a mixture of chopped fresh herbs, minced garlic, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers, zucchini, red onion, and cherry tomatoes into uniform pieces.

  • 4

    On a sheet pan, toss the vegetables with olive oil, salt, and pepper until well coated.

  • 5

    Place the herb-crusted chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.