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 and wholesome dinner featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish bursts with fresh flavors from red bell pepper, zucchini, red onion, and cherry tomatoes, all drizzled with a hint of olive oil and accented with fragrant herbs. Perfectly balanced, it's a clean eating option that satisfies both taste and fitness goals.

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NUTRITION

324kcal
Protein
38.8g
Fat
9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

1/2 medium Red Onion (55g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and surround it with chopped red bell pepper, zucchini slices, red onion wedges, and whole cherry tomatoes.

  • 3

    Drizzle the olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle the mixed fresh herbs, salt, and pepper over the chicken and veggies, ensuring everything is well coated.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    Remove from the oven, let it 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 and wholesome dinner featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish bursts with fresh flavors from red bell pepper, zucchini, red onion, and cherry tomatoes, all drizzled with a hint of olive oil and accented with fragrant herbs. Perfectly balanced, it's a clean eating option that satisfies both taste and fitness goals.

NUTRITION

324kcal
Protein
38.8g
Fat
9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (118g)

1/2 medium Red Onion (55g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast and surround it with chopped red bell pepper, zucchini slices, red onion wedges, and whole cherry tomatoes.

  • 3

    Drizzle the olive oil evenly over the chicken and vegetables.

  • 4

    Sprinkle the mixed fresh herbs, salt, and pepper over the chicken and veggies, ensuring everything is well coated.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

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