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, balanced meal featuring herb-seasoned chicken breast with a crunchy breadcrumb crust, paired with a colorful medley of roasted rainbow vegetables. This dish is both visually appealing and nutritionally balanced, perfect for a healthy breakfast, lunch, or dinner.

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NUTRITION

378kcal
Protein
38.8g
Fat
11.8g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

Half each of Red, Yellow, and Green Bell Peppers

1 small Zucchini

Quarter piece Red Onion

6 Cherry Tomatoes

0.5 tablespoon Extra Virgin Olive Oil

2 tablespoons Whole Wheat Breadcrumbs

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the whole wheat breadcrumbs with the chopped fresh herbs. Add a pinch of salt and pepper if desired.

  • 3

    Pat the chicken breast dry and press the herb-breadcrumb mixture onto the top side of the chicken, ensuring an even coating.

  • 4

    Chop the bell peppers, zucchini, red onion, and cherry tomatoes into uniform pieces. Place them on the sheet pan around the chicken.

  • 5

    Drizzle the extra virgin olive oil over the vegetables and toss gently to coat evenly.

  • 6

    Place the sheet pan in the 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 charred.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted rainbow 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, balanced meal featuring herb-seasoned chicken breast with a crunchy breadcrumb crust, paired with a colorful medley of roasted rainbow vegetables. This dish is both visually appealing and nutritionally balanced, perfect for a healthy breakfast, lunch, or dinner.

NUTRITION

378kcal
Protein
38.8g
Fat
11.8g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

Half each of Red, Yellow, and Green Bell Peppers

1 small Zucchini

Quarter piece Red Onion

6 Cherry Tomatoes

0.5 tablespoon Extra Virgin Olive Oil

2 tablespoons Whole Wheat Breadcrumbs

2 tablespoons Fresh Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    In a small bowl, combine the whole wheat breadcrumbs with the chopped fresh herbs. Add a pinch of salt and pepper if desired.

  • 3

    Pat the chicken breast dry and press the herb-breadcrumb mixture onto the top side of the chicken, ensuring an even coating.

  • 4

    Chop the bell peppers, zucchini, red onion, and cherry tomatoes into uniform pieces. Place them on the sheet pan around the chicken.

  • 5

    Drizzle the extra virgin olive oil over the vegetables and toss gently to coat evenly.

  • 6

    Place the sheet pan in the 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 charred.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken with the roasted rainbow vegetables.