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, nutrient-packed meal featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The combination of savory herbs and the natural sweetness of bell peppers, zucchini, red onion, and tomatoes creates a delightful dish suitable for breakfast, lunch, or dinner.

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NUTRITION

364kcal
Protein
47.8g
Fat
10.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ Red Bell Pepper (75g)

½ Yellow Bell Pepper (75g)

1 Small Zucchini (118g)

¼ Red Onion (40g)

½ cup Cherry Tomatoes (75g)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the prepared sheet pan. Pat dry and season with salt, pepper, and mixed dried herbs.

  • 3

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

  • 4

    Toss all the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken breast on the sheet pan, ensuring even distribution.

  • 6

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

  • 7

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

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, nutrient-packed meal featuring tender, herb-crusted chicken breast paired with a colorful medley of roasted vegetables. The combination of savory herbs and the natural sweetness of bell peppers, zucchini, red onion, and tomatoes creates a delightful dish suitable for breakfast, lunch, or dinner.

NUTRITION

364kcal
Protein
47.8g
Fat
10.6g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ Red Bell Pepper (75g)

½ Yellow Bell Pepper (75g)

1 Small Zucchini (118g)

¼ Red Onion (40g)

½ cup Cherry Tomatoes (75g)

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the prepared sheet pan. Pat dry and season with salt, pepper, and mixed dried herbs.

  • 3

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

  • 4

    Toss all the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 5

    Arrange the vegetables around the chicken breast on the sheet pan, ensuring even distribution.

  • 6

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

  • 7

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