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 balanced and vibrant dish featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The succulent, tender chicken is elevated by a fragrant blend of herbs and spices, while the vibrant rainbow vegetables provide a satisfying crunch and natural sweetness. This meal is perfect for a wholesome dinner that supports your nutritional goals.

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NUTRITION

352kcal
Protein
42.6g
Fat
12.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

Mixed Dried Herbs & Spices (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Rub both sides lightly with olive oil and season with your mixed herbs and garlic powder.

  • 3

    Cut the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    Spread the vegetables evenly over the sheet pan. Drizzle a little extra olive oil over the vegetables and season with a pinch of salt and pepper.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

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 balanced and vibrant dish featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The succulent, tender chicken is elevated by a fragrant blend of herbs and spices, while the vibrant rainbow vegetables provide a satisfying crunch and natural sweetness. This meal is perfect for a wholesome dinner that supports your nutritional goals.

NUTRITION

352kcal
Protein
42.6g
Fat
12.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 medium Carrot

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

Mixed Dried Herbs & Spices (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels. Rub both sides lightly with olive oil and season with your mixed herbs and garlic powder.

  • 3

    Cut the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    Spread the vegetables evenly over the sheet pan. Drizzle a little extra olive oil over the vegetables and season with a pinch of salt and pepper.

  • 5

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

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.