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 a tender, herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. Crisp on the edges and bursting with aromatic herbs, this one-pan dish is as nutritious as it is delicious, promising a balance of lean protein and fresh produce for a wholesome dining experience.

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NUTRITION

475kcal
Protein
42.1g
Fat
19.3g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, mixed dried herbs, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry with a paper towel. Brush lightly with olive oil and then evenly coat it with the breadcrumb and herb mixture.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Place all vegetables on the sheet pan.

  • 5

    Drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper. Toss gently to coat evenly.

  • 6

    Place the herb-crusted chicken breast in the center of the pan among the vegetables.

  • 7

    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.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve 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 a tender, herb-crusted chicken breast paired with a colorful medley of roasted rainbow vegetables. Crisp on the edges and bursting with aromatic herbs, this one-pan dish is as nutritious as it is delicious, promising a balance of lean protein and fresh produce for a wholesome dining experience.

NUTRITION

475kcal
Protein
42.1g
Fat
19.3g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, mixed dried herbs, garlic powder, salt, and black pepper.

  • 3

    Pat the chicken breast dry with a paper towel. Brush lightly with olive oil and then evenly coat it with the breadcrumb and herb mixture.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Place all vegetables on the sheet pan.

  • 5

    Drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper. Toss gently to coat evenly.

  • 6

    Place the herb-crusted chicken breast in the center of the pan among the vegetables.

  • 7

    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.

  • 8

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.