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 flavorful dish featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish combines tender, perfectly seasoned chicken with crisp bell peppers, zucchini, red onion, and juicy cherry tomatoes, all lightly tossed in olive oil and aromatic herbs for a satisfying meal that’s as visually appealing as it is delicious.

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NUTRITION

335kcal
Protein
38g
Fat
13.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your sheet pan in the oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    In a bowl, combine the chopped red and yellow bell peppers, sliced zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 4

    Place the seasoned chicken breast on the preheated sheet pan and surround it with the vegetable medley.

  • 5

    Roast in the oven for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and serve the chicken sliced alongside the roasted rainbow 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 and flavorful dish featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish combines tender, perfectly seasoned chicken with crisp bell peppers, zucchini, red onion, and juicy cherry tomatoes, all lightly tossed in olive oil and aromatic herbs for a satisfying meal that’s as visually appealing as it is delicious.

NUTRITION

335kcal
Protein
38g
Fat
13.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your sheet pan in the oven to 425°F.

  • 2

    Pat the chicken breast dry and season generously with rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    In a bowl, combine the chopped red and yellow bell peppers, sliced zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and season with a pinch of salt and pepper.

  • 4

    Place the seasoned chicken breast on the preheated sheet pan and surround it with the vegetable medley.

  • 5

    Roast in the oven for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let the chicken rest for a few minutes, and serve the chicken sliced alongside the roasted rainbow vegetables.