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, nutrient-dense dish featuring herb-crusted chicken paired with a colorful medley of roasted vegetables. This well-balanced plate offers succulent chicken with a crisp, savory herb coating alongside tender bell peppers, zucchini, red onion, and cherry tomatoes, all lightly roasted with olive oil for a satisfying and healthful meal.

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NUTRITION

346kcal
Protein
35.1g
Fat
13.8g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion, sliced

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

    Preheat the oven to 425°F and prepare a large sheet pan lined with parchment paper.

  • 2

    Pat dry the chicken breast and coat it with a mix of chopped fresh herbs, salt, and pepper.

  • 3

    Arrange the chicken on one side of the sheet pan.

  • 4

    In a bowl, toss the sliced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables in an even layer on the sheet pan next to the chicken.

  • 6

    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.

  • 7

    Remove from the oven, let the dish rest for a few minutes, 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, nutrient-dense dish featuring herb-crusted chicken paired with a colorful medley of roasted vegetables. This well-balanced plate offers succulent chicken with a crisp, savory herb coating alongside tender bell peppers, zucchini, red onion, and cherry tomatoes, all lightly roasted with olive oil for a satisfying and healthful meal.

NUTRITION

346kcal
Protein
35.1g
Fat
13.8g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1/2 medium Red Onion, sliced

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

    Preheat the oven to 425°F and prepare a large sheet pan lined with parchment paper.

  • 2

    Pat dry the chicken breast and coat it with a mix of chopped fresh herbs, salt, and pepper.

  • 3

    Arrange the chicken on one side of the sheet pan.

  • 4

    In a bowl, toss the sliced red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, a pinch of salt, and additional herbs if desired.

  • 5

    Spread the vegetables in an even layer on the sheet pan next to the chicken.

  • 6

    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.

  • 7

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