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

A vibrant, one-pan dish featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish offers a delightful crunch and natural sweetness from the veggies with a savory herb finish on the chicken, making it an ideal balanced meal.

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NUTRITION

330kcal
Protein
38.4g
Fat
8.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

1 cup Mixed Bell Peppers (~150g)

1/2 medium Red Onion (~50g)

1/2 medium Zucchini (~100g)

1/2 cup Cherry Tomatoes (~75g)

1 tsp Olive Oil (~5g)

1 tsp Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, and mixed herbs.

  • 3

    Chop the mixed bell peppers, red onion, zucchini, and cherry tomatoes into bite-sized pieces and place them on the sheet pan.

  • 4

    Drizzle the vegetables with olive oil and a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

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

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

A vibrant, one-pan dish featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish offers a delightful crunch and natural sweetness from the veggies with a savory herb finish on the chicken, making it an ideal balanced meal.

NUTRITION

330kcal
Protein
38.4g
Fat
8.7g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

1 cup Mixed Bell Peppers (~150g)

1/2 medium Red Onion (~50g)

1/2 medium Zucchini (~100g)

1/2 cup Cherry Tomatoes (~75g)

1 tsp Olive Oil (~5g)

1 tsp Mixed Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, garlic powder, and mixed herbs.

  • 3

    Chop the mixed bell peppers, red onion, zucchini, and cherry tomatoes into bite-sized pieces and place them on the sheet pan.

  • 4

    Drizzle the vegetables with olive oil and a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.

  • 7

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