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 nutritious sheet pan meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish offers a burst of color, flavor, and texture that makes every bite both satisfying and wholesome.

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NUTRITION

370kcal
Protein
37.3g
Fat
18.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 small Red Bell Pepper (80g)

1 small Yellow Bell Pepper (80g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

1/2 cup Cherry Tomatoes, halved (75g)

1 tbsp Olive Oil (13.5g)

1 tbsp Mixed Fresh Herbs, chopped

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, chopped mixed herbs, and minced garlic.

  • 3

    Pat the chicken breast dry and brush both sides with the herb and olive oil mixture. Season lightly with salt and pepper if desired.

  • 4

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, thinly slice the red onion, and leave the cherry tomatoes halved.

  • 5

    Spread the vegetables on the sheet pan and drizzle any remaining herb mixture over them.

  • 6

    Place the chicken breast on the pan amongst the vegetables ensuring even spacing.

  • 7

    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.

  • 8

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

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 nutritious sheet pan meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. This dish offers a burst of color, flavor, and texture that makes every bite both satisfying and wholesome.

NUTRITION

370kcal
Protein
37.3g
Fat
18.2g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 small Red Bell Pepper (80g)

1 small Yellow Bell Pepper (80g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (40g)

1/2 cup Cherry Tomatoes, halved (75g)

1 tbsp Olive Oil (13.5g)

1 tbsp Mixed Fresh Herbs, chopped

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, chopped mixed herbs, and minced garlic.

  • 3

    Pat the chicken breast dry and brush both sides with the herb and olive oil mixture. Season lightly with salt and pepper if desired.

  • 4

    Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, thinly slice the red onion, and leave the cherry tomatoes halved.

  • 5

    Spread the vegetables on the sheet pan and drizzle any remaining herb mixture over them.

  • 6

    Place the chicken breast on the pan amongst the vegetables ensuring even spacing.

  • 7

    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.

  • 8

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