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 a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast, all roasted on a single sheet pan for an easy, flavorful meal. The chicken is lightly seasoned with a blend of fresh herbs and garlic, while the colorful vegetables add a burst of natural sweetness and crunch. Perfect for a satisfying and balanced dinner that supports your nutritional goals.

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NUTRITION

392kcal
Protein
36.9g
Fat
17.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (diced)

1 cup Zucchini (sliced)

1/2 cup Red Onion (sliced)

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Fresh Herbs

1 clove Garlic

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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 with paper towels. Rub with the mixed fresh herbs and minced garlic, and season with salt and pepper to taste.

  • 3

    Cut the red bell pepper into bite-sized pieces, slice the zucchini into rounds, and slice the red onion into half-moons. Leave the cherry tomatoes whole.

  • 4

    In a large bowl, toss all the vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the seasoned 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 about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized at the edges.

  • 7

    Let the chicken rest for 5 minutes before slicing. Serve with 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

Savor a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast, all roasted on a single sheet pan for an easy, flavorful meal. The chicken is lightly seasoned with a blend of fresh herbs and garlic, while the colorful vegetables add a burst of natural sweetness and crunch. Perfect for a satisfying and balanced dinner that supports your nutritional goals.

NUTRITION

392kcal
Protein
36.9g
Fat
17.1g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Red Bell Pepper (diced)

1 cup Zucchini (sliced)

1/2 cup Red Onion (sliced)

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Fresh Herbs

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry with paper towels. Rub with the mixed fresh herbs and minced garlic, and season with salt and pepper to taste.

  • 3

    Cut the red bell pepper into bite-sized pieces, slice the zucchini into rounds, and slice the red onion into half-moons. Leave the cherry tomatoes whole.

  • 4

    In a large bowl, toss all the vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Place the seasoned 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 about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized at the edges.

  • 7

    Let the chicken rest for 5 minutes before slicing. Serve with the roasted vegetables.