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-infused chicken breast for a dish that balances bright flavors and hearty textures. Perfect for a wholesome dinner that leaves you satisfied and nourished.

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NUTRITION

459kcal
Protein
41.7g
Fat
19.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Yellow Bell Pepper

1 cup Zucchini (sliced)

1 cup Cherry Tomatoes

1 small Red Onion

1 tbsp Olive Oil

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it with garlic powder, dried thyme, dried rosemary, salt and pepper.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, halve the cherry tomatoes, and cut the red onion into wedges.

  • 4

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

  • 5

    Place the seasoned chicken breast on one side of the sheet pan and spread the vegetables on the other side in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

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

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-infused chicken breast for a dish that balances bright flavors and hearty textures. Perfect for a wholesome dinner that leaves you satisfied and nourished.

NUTRITION

459kcal
Protein
41.7g
Fat
19.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Yellow Bell Pepper

1 cup Zucchini (sliced)

1 cup Cherry Tomatoes

1 small Red Onion

1 tbsp Olive Oil

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it with garlic powder, dried thyme, dried rosemary, salt and pepper.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, halve the cherry tomatoes, and cut the red onion into wedges.

  • 4

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

  • 5

    Place the seasoned chicken breast on one side of the sheet pan and spread the vegetables on the other side in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly charred.

  • 7

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