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, one-pan meal featuring juicy herb-crusted chicken paired with an assortment of colorful roasted vegetables. The tender chicken, seasoned with a blend of rosemary, thyme, and garlic, creates a harmonious balance of flavor and texture alongside crisp, roasted bell peppers, zucchini, and cherry tomatoes. This meal is perfect for a healthy dinner that doesn't compromise on taste or nutrition.

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NUTRITION

363kcal
Protein
47.1g
Fat
9.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Bell Peppers (150g)

1/2 medium Zucchini (100g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g)

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper 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 and place it in the center of the sheet pan.

  • 3

    In a small bowl, combine olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 4

    Brush the mixture evenly over the chicken breast, ensuring it is well coated with the herb blend.

  • 5

    Arrange the mixed bell peppers, sliced zucchini, and cherry tomatoes around the chicken on the sheet pan.

  • 6

    Drizzle a little extra olive oil over the vegetables and season with salt and pepper.

  • 7

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Serve warm and enjoy your balanced and flavorful meal.

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, one-pan meal featuring juicy herb-crusted chicken paired with an assortment of colorful roasted vegetables. The tender chicken, seasoned with a blend of rosemary, thyme, and garlic, creates a harmonious balance of flavor and texture alongside crisp, roasted bell peppers, zucchini, and cherry tomatoes. This meal is perfect for a healthy dinner that doesn't compromise on taste or nutrition.

NUTRITION

363kcal
Protein
47.1g
Fat
9.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Bell Peppers (150g)

1/2 medium Zucchini (100g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g)

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper 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 and place it in the center of the sheet pan.

  • 3

    In a small bowl, combine olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 4

    Brush the mixture evenly over the chicken breast, ensuring it is well coated with the herb blend.

  • 5

    Arrange the mixed bell peppers, sliced zucchini, and cherry tomatoes around the chicken on the sheet pan.

  • 6

    Drizzle a little extra olive oil over the vegetables and season with salt and pepper.

  • 7

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    Serve warm and enjoy your balanced and flavorful meal.