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 balanced meal featuring herb-crusted chicken that’s roasted to tender perfection alongside a colorful medley of bell peppers, zucchini, red onion, and cherry tomatoes. The seasonal herbs and a drizzle of olive oil bring the dish to life, making it a wholesome option for any meal of the day.

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NUTRITION

316kcal
Protein
41.6g
Fat
11.9g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the sheet pan. Drizzle lightly with olive oil and season evenly with salt, pepper, and the mixed dried herbs.

  • 3

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven and let 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 vibrant and balanced meal featuring herb-crusted chicken that’s roasted to tender perfection alongside a colorful medley of bell peppers, zucchini, red onion, and cherry tomatoes. The seasonal herbs and a drizzle of olive oil bring the dish to life, making it a wholesome option for any meal of the day.

NUTRITION

316kcal
Protein
41.6g
Fat
11.9g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/4 cup Red Onion

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast on the sheet pan. Drizzle lightly with olive oil and season evenly with salt, pepper, and the mixed dried herbs.

  • 3

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Drizzle the remaining olive oil over the vegetables and season with a pinch of salt and pepper.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 6

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