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 a vibrant medley of herb-crusted chicken paired with a colorful assortment of roasted vegetables. The tender chicken is seasoned with aromatic herbs and spices, while the sweet bell peppers, zucchini, and cherry tomatoes provide a fresh burst of flavor, all roasted to perfection on a single sheet pan. A delightful blend of textures and natural sweetness makes this dish both nutritious and satisfying.

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NUTRITION

360kcal
Protein
40.1g
Fat
9.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

100 grams Zucchini

140 grams Cherry Tomatoes

1/4 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed herbs.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, halve the cherry tomatoes, and thinly slice the red onion.

  • 4

    Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and gently toss the vegetables to evenly coat them in the oil and seasonings.

  • 5

    Arrange the chicken breast in the center and spread the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and serve hot.

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 a vibrant medley of herb-crusted chicken paired with a colorful assortment of roasted vegetables. The tender chicken is seasoned with aromatic herbs and spices, while the sweet bell peppers, zucchini, and cherry tomatoes provide a fresh burst of flavor, all roasted to perfection on a single sheet pan. A delightful blend of textures and natural sweetness makes this dish both nutritious and satisfying.

NUTRITION

360kcal
Protein
40.1g
Fat
9.9g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

100 grams Zucchini

140 grams Cherry Tomatoes

1/4 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and mixed herbs.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, halve the cherry tomatoes, and thinly slice the red onion.

  • 4

    Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and gently toss the vegetables to evenly coat them in the oil and seasonings.

  • 5

    Arrange the chicken breast in the center and spread the vegetables around it in a single layer.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and serve hot.