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 satisfying meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings together juicy chicken breast along with crisp red bell pepper, zucchini, red onion, and sweet cherry tomatoes, all accented by aromatic fresh herbs for an effortlessly elegant and nutrient-packed plate.

Try 7 days free, then $12.99 / mo.

NUTRITION

343kcal
Protein
47.0g
Fat
10.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme and Rosemary)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and finely chopped fresh herbs.

  • 3

    Place the chicken breast in the center of the sheet pan.

  • 4

    In a bowl, combine the sliced red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and add a pinch of salt and pepper to taste.

  • 5

    Toss the vegetables until they are evenly coated with oil and seasonings, then arrange them around the chicken on the sheet pan.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken 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 and satisfying meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings together juicy chicken breast along with crisp red bell pepper, zucchini, red onion, and sweet cherry tomatoes, all accented by aromatic fresh herbs for an effortlessly elegant and nutrient-packed plate.

NUTRITION

343kcal
Protein
47.0g
Fat
10.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme and Rosemary)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and finely chopped fresh herbs.

  • 3

    Place the chicken breast in the center of the sheet pan.

  • 4

    In a bowl, combine the sliced red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, and add a pinch of salt and pepper to taste.

  • 5

    Toss the vegetables until they are evenly coated with oil and seasonings, then arrange them around the chicken on the sheet pan.

  • 6

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

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted vegetables.