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 tender herb-crusted chicken breast. This dish features a balance of lean protein from the chicken, crisp and colorful veggies enhanced with a drizzle of olive oil, and aromatic herbs that bring the flavors together in a wholesome, sheet pan meal.

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NUTRITION

414kcal
Protein
36.2g
Fat
18.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tsp Mixed Herbs & Spices

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Trim any excess fat from the chicken breast. Pat dry with paper towels. Season the chicken with half of the mixed herbs and spices.

  • 3

    Chop the red and yellow bell peppers into strips, dice the zucchini into thick rounds, thinly slice the red onion, and halve the cherry tomatoes.

  • 4

    Place all chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle the remaining herbs over the vegetables. Toss gently to combine.

  • 5

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

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 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

Enjoy a vibrant medley of roasted rainbow vegetables paired with tender herb-crusted chicken breast. This dish features a balance of lean protein from the chicken, crisp and colorful veggies enhanced with a drizzle of olive oil, and aromatic herbs that bring the flavors together in a wholesome, sheet pan meal.

NUTRITION

414kcal
Protein
36.2g
Fat
18.9g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

2 tsp Mixed Herbs & Spices

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Trim any excess fat from the chicken breast. Pat dry with paper towels. Season the chicken with half of the mixed herbs and spices.

  • 3

    Chop the red and yellow bell peppers into strips, dice the zucchini into thick rounds, thinly slice the red onion, and halve the cherry tomatoes.

  • 4

    Place all chopped vegetables on the sheet pan. Drizzle with olive oil and sprinkle the remaining herbs over the vegetables. Toss gently to combine.

  • 5

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

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly charred.

  • 7

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