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 and hearty meal featuring tender, herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The dish is lightly seasoned and finished with a drizzle of olive oil, making it a balanced option that's both visually appealing and satisfying.

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NUTRITION

410kcal
Protein
39.9g
Fat
19.1g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 medium Zucchini

1/2 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix dried thyme, dried rosemary, garlic powder, salt, and pepper. Lightly brush the chicken with a small portion of olive oil and evenly sprinkle the herb mixture over it.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    Remove the pan from the oven and let it rest for a couple of 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

Enjoy a vibrant and hearty meal featuring tender, herb-crusted chicken paired with an assortment of roasted rainbow vegetables. The dish is lightly seasoned and finished with a drizzle of olive oil, making it a balanced option that's both visually appealing and satisfying.

NUTRITION

410kcal
Protein
39.9g
Fat
19.1g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 medium Zucchini

1/2 cup sliced Red Onion

1/2 cup halved Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, mix dried thyme, dried rosemary, garlic powder, salt, and pepper. Lightly brush the chicken with a small portion of olive oil and evenly sprinkle the herb mixture over it.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    Remove the pan from the oven and let it rest for a couple of minutes before serving.