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 medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This dish delivers a harmonious balance of savory spices and fresh produce, perfectly roasted on a single sheet pan for an uncomplicated yet flavorful dinner.

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NUTRITION

371kcal
Protein
48.6g
Fat
10.6g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

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

    Pat the chicken breast dry and season both sides with salt, pepper, dried thyme, and dried rosemary.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into thin wedges. Halve the cherry tomatoes.

  • 4

    Arrange the vegetables evenly on the sheet pan, drizzle with olive oil, and toss lightly to coat.

  • 5

    Place the seasoned chicken breast on the sheet pan amidst the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve it over the 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 medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This dish delivers a harmonious balance of savory spices and fresh produce, perfectly roasted on a single sheet pan for an uncomplicated yet flavorful dinner.

NUTRITION

371kcal
Protein
48.6g
Fat
10.6g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your 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, dried thyme, and dried rosemary.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into thin wedges. Halve the cherry tomatoes.

  • 4

    Arrange the vegetables evenly on the sheet pan, drizzle with olive oil, and toss lightly to coat.

  • 5

    Place the seasoned chicken breast on the sheet pan amidst the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice the chicken and serve it over the roasted vegetables.