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 dish featuring tender herb-crusted chicken paired with an assortment of colorful roasted vegetables. This wholesome meal boasts bright, aromatic herbs and a medley of bell peppers, zucchini, red onion, and cherry tomatoes, all roasted to perfection in a drizzle of olive oil. The result is a satisfying combination of lean protein, succulent chicken, and nutrient-packed veggies, ideal for a deliciously balanced dinner.

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NUTRITION

300kcal
Protein
41.9g
Fat
9.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and 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 generously with salt, pepper, mixed dried herbs, and garlic powder to create a flavorful crust.

  • 3

    Arrange the seasoned chicken breast on the sheet pan.

  • 4

    In a bowl, combine the sliced red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, add a pinch of salt and pepper, and toss until evenly coated.

  • 5

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 6

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

  • 7

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

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 dish featuring tender herb-crusted chicken paired with an assortment of colorful roasted vegetables. This wholesome meal boasts bright, aromatic herbs and a medley of bell peppers, zucchini, red onion, and cherry tomatoes, all roasted to perfection in a drizzle of olive oil. The result is a satisfying combination of lean protein, succulent chicken, and nutrient-packed veggies, ideal for a deliciously balanced dinner.

NUTRITION

300kcal
Protein
41.9g
Fat
9.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and 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 generously with salt, pepper, mixed dried herbs, and garlic powder to create a flavorful crust.

  • 3

    Arrange the seasoned chicken breast on the sheet pan.

  • 4

    In a bowl, combine the sliced red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil, add a pinch of salt and pepper, and toss until evenly coated.

  • 5

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 6

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

  • 7

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