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 blend of tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish shines with a crisp exterior on the chicken and caramelized, flavorful veggies, promising a satisfying meal that is as visually appealing as it is nutritious.

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NUTRITION

334kcal
Protein
41.6g
Fat
9.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Yellow Bell Pepper

1/2 cup Sliced Zucchini

1/4 cup Sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the pan. Drizzle with olive oil and season generously with salt, pepper, rosemary, and thyme.

  • 3

    Arrange the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes around the chicken breast for even roasting.

  • 4

    Gently toss the vegetables to ensure they are evenly coated with the olive oil and herbs.

  • 5

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

  • 6

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

  • 7

    Serve the herb-crusted chicken with a generous portion of 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

Savor the delightful blend of tender, herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. This dish shines with a crisp exterior on the chicken and caramelized, flavorful veggies, promising a satisfying meal that is as visually appealing as it is nutritious.

NUTRITION

334kcal
Protein
41.6g
Fat
9.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Yellow Bell Pepper

1/2 cup Sliced Zucchini

1/4 cup Sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the pan. Drizzle with olive oil and season generously with salt, pepper, rosemary, and thyme.

  • 3

    Arrange the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes around the chicken breast for even roasting.

  • 4

    Gently toss the vegetables to ensure they are evenly coated with the olive oil and herbs.

  • 5

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

  • 6

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

  • 7

    Serve the herb-crusted chicken with a generous portion of the roasted rainbow vegetables.