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 medley of roasted rainbow vegetables paired with herb-crusted chicken on a single sheet pan. The chicken is coated with a fragrant mix of herbs and spices, creating a delicious crust, while the assorted vegetables caramelize perfectly in the oven. A wholesome, colorful plate that’s as appealing to the eyes as it is to the palate.

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NUTRITION

341kcal
Protein
43.7g
Fat
12.5g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (skinless, boneless)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

Herb Blend & Garlic Powder to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the herb blend and garlic powder.

  • 3

    Pat the chicken breast dry; lightly brush with olive oil and season generously with the herb mixture.

  • 4

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

  • 5

    Drizzle the vegetables with the remaining olive oil and toss to coat evenly with the herbs and seasoning.

  • 6

    Arrange the seasoned chicken breast among the vegetables on the pan.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, slice the chicken if desired, 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

Enjoy a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken on a single sheet pan. The chicken is coated with a fragrant mix of herbs and spices, creating a delicious crust, while the assorted vegetables caramelize perfectly in the oven. A wholesome, colorful plate that’s as appealing to the eyes as it is to the palate.

NUTRITION

341kcal
Protein
43.7g
Fat
12.5g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast (skinless, boneless)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

Herb Blend & Garlic Powder to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the herb blend and garlic powder.

  • 3

    Pat the chicken breast dry; lightly brush with olive oil and season generously with the herb mixture.

  • 4

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

  • 5

    Drizzle the vegetables with the remaining olive oil and toss to coat evenly with the herbs and seasoning.

  • 6

    Arrange the seasoned chicken breast among the vegetables on the pan.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, slice the chicken if desired, and serve warm.