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 this vibrant medley of herb-crusted chicken and colorful roasted vegetables. The tender chicken breast is coated with a blend of fresh herbs and spices, perfectly complementing a rainbow assortment of bell peppers, zucchini, red onion, and cherry tomatoes. Lightly drizzled with olive oil and roasted to perfection, this dish delivers a satisfying burst of flavor and texture with every bite.

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NUTRITION

427kcal
Protein
37.1g
Fat
19.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub with garlic powder, fresh rosemary, fresh thyme, salt, and black pepper.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange all the vegetables around it.

  • 5

    Drizzle olive oil evenly over the chicken and vegetables, then toss the vegetables gently to coat with the herbs and oil.

  • 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 and slightly charred at the edges.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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 this vibrant medley of herb-crusted chicken and colorful roasted vegetables. The tender chicken breast is coated with a blend of fresh herbs and spices, perfectly complementing a rainbow assortment of bell peppers, zucchini, red onion, and cherry tomatoes. Lightly drizzled with olive oil and roasted to perfection, this dish delivers a satisfying burst of flavor and texture with every bite.

NUTRITION

427kcal
Protein
37.1g
Fat
19.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub with garlic powder, fresh rosemary, fresh thyme, salt, and black pepper.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange all the vegetables around it.

  • 5

    Drizzle olive oil evenly over the chicken and vegetables, then toss the vegetables gently to coat with the herbs and oil.

  • 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 and slightly charred at the edges.

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.