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

Savor the vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This sheet pan meal combines juicy chicken with red bell pepper, zucchini, red onion, and cherry tomatoes, all lightly tossed in olive oil and seasoned with fresh herbs for a well-balanced dish that appeals to both the taste buds and your nutritional goals.

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NUTRITION

322kcal
Protein
35.7g
Fat
12.8g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 quarter Red Onion

1/2 cup Cherry Tomatoes (halved)

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt & Black Pepper to taste

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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, mix the mixed fresh herbs, minced garlic, salt, and pepper. Add 1 tsp of olive oil to form a paste.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over its surface.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the halved cherry tomatoes in a bowl with the remaining 1 tsp of olive oil, salt, and pepper.

  • 5

    Place the chicken breast on the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 7

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

Savor the vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This sheet pan meal combines juicy chicken with red bell pepper, zucchini, red onion, and cherry tomatoes, all lightly tossed in olive oil and seasoned with fresh herbs for a well-balanced dish that appeals to both the taste buds and your nutritional goals.

NUTRITION

322kcal
Protein
35.7g
Fat
12.8g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 quarter Red Onion

1/2 cup Cherry Tomatoes (halved)

2 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the mixed fresh herbs, minced garlic, salt, and pepper. Add 1 tsp of olive oil to form a paste.

  • 3

    Pat the chicken breast dry and rub the herb mixture evenly over its surface.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with the halved cherry tomatoes in a bowl with the remaining 1 tsp of olive oil, salt, and pepper.

  • 5

    Place the chicken breast on the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred on the edges.

  • 7

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