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 this herb-crusted chicken paired with a medley of roasted rainbow vegetables. The juicy, tender chicken breast encrusted with aromatic herbs and garlic complements the sweet bell peppers, zucchini, red onion, and cherry tomatoes perfectly, all roasted to bring out their natural sweetness—all in one easy sheet pan meal.

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NUTRITION

433kcal
Protein
43.2g
Fat
16g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 small Zucchini (100g)

1/2 Red Onion (50g)

1 cup of Cherry Tomatoes (approx. 0.33 cup or 50g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry and season it on both sides with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

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

  • 4

    Place the vegetables on the sheet pan and drizzle with olive oil, then toss lightly to coat evenly. Season with a pinch of salt and pepper.

  • 5

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

  • 6

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slight caramelization at the edges.

  • 7

    Slice the chicken, arrange with the roasted vegetables, 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

Savor the vibrant flavors of this herb-crusted chicken paired with a medley of roasted rainbow vegetables. The juicy, tender chicken breast encrusted with aromatic herbs and garlic complements the sweet bell peppers, zucchini, red onion, and cherry tomatoes perfectly, all roasted to bring out their natural sweetness—all in one easy sheet pan meal.

NUTRITION

433kcal
Protein
43.2g
Fat
16g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 small Zucchini (100g)

1/2 Red Onion (50g)

1 cup of Cherry Tomatoes (approx. 0.33 cup or 50g)

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Pat the chicken breast dry and season it on both sides with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

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

  • 4

    Place the vegetables on the sheet pan and drizzle with olive oil, then toss lightly to coat evenly. Season with a pinch of salt and pepper.

  • 5

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

  • 6

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slight caramelization at the edges.

  • 7

    Slice the chicken, arrange with the roasted vegetables, and serve warm.