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, nutritious plate featuring herb-seasoned chicken breast paired with a colorful medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes. This sheet pan meal boasts a delightful aroma of rosemary and thyme while delivering a satisfying crunch from fresh vegetables. A perfect balance of savory protein and tender roasted veggies.

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NUTRITION

479kcal
Protein
55.9g
Fat
20.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (30g)

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

1 tbsp Olive Oil (14g)

Herbs (rosemary, thyme) & garlic powder to taste

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

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

  • 3

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

  • 4

    Place all the chopped vegetables in a large bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Spread the vegetables evenly on the prepared sheet pan, creating space for the chicken.

  • 6

    Place the seasoned chicken breast on the pan among the vegetables.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and then slice the chicken if desired before serving with 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 vibrant, nutritious plate featuring herb-seasoned chicken breast paired with a colorful medley of roasted bell pepper, zucchini, red onion, and cherry tomatoes. This sheet pan meal boasts a delightful aroma of rosemary and thyme while delivering a satisfying crunch from fresh vegetables. A perfect balance of savory protein and tender roasted veggies.

NUTRITION

479kcal
Protein
55.9g
Fat
20.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (30g)

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

1 tbsp Olive Oil (14g)

Herbs (rosemary, thyme) & garlic powder to taste

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

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

  • 3

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

  • 4

    Place all the chopped vegetables in a large bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Spread the vegetables evenly on the prepared sheet pan, creating space for the chicken.

  • 6

    Place the seasoned chicken breast on the pan among the vegetables.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, and then slice the chicken if desired before serving with the roasted vegetables.