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 beautifully balanced sheet pan meal featuring tender herb-crusted chicken paired with a vibrant mix of roasted rainbow vegetables. This dish is designed to delight your palate with the aromatic blend of herbs and the natural sweetness of roasted veggies, making it a wholesome, nourishing option for any meal of the day.

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NUTRITION

532kcal
Protein
50.2g
Fat
20.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Herbs & Spices

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the chicken breast by patting it dry and then coating it lightly with garlic powder, dried thyme, dried rosemary, salt, and pepper to form the herb crust.

  • 3

    Chop the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces. Leave cherry tomatoes whole or halve if preferred.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Spread the vegetables out on a sheet pan in a single layer, and place the seasoned chicken breast among them.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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 beautifully balanced sheet pan meal featuring tender herb-crusted chicken paired with a vibrant mix of roasted rainbow vegetables. This dish is designed to delight your palate with the aromatic blend of herbs and the natural sweetness of roasted veggies, making it a wholesome, nourishing option for any meal of the day.

NUTRITION

532kcal
Protein
50.2g
Fat
20.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Herbs & Spices

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the chicken breast by patting it dry and then coating it lightly with garlic powder, dried thyme, dried rosemary, salt, and pepper to form the herb crust.

  • 3

    Chop the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces. Leave cherry tomatoes whole or halve if preferred.

  • 4

    In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until evenly coated.

  • 5

    Spread the vegetables out on a sheet pan in a single layer, and place the seasoned chicken breast among them.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.