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 a tender herb-crusted chicken breast paired with an assortment of colorful roasted vegetables. This dish boasts a satisfying balance of lean protein and fresh, aromatic veggies, all roasted to bring out their natural sweetness and enhanced with a drizzle of olive oil and a medley of herbs.

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NUTRITION

297kcal
Protein
42.0g
Fat
9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. Drizzle with half of the olive oil and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a large bowl, combine the red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle the remaining olive oil, and season with salt, pepper, additional rosemary, and thyme if desired.

  • 4

    Spread the vegetables evenly on the sheet pan around the chicken.

  • 5

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, then 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, nutrient-packed meal featuring a tender herb-crusted chicken breast paired with an assortment of colorful roasted vegetables. This dish boasts a satisfying balance of lean protein and fresh, aromatic veggies, all roasted to bring out their natural sweetness and enhanced with a drizzle of olive oil and a medley of herbs.

NUTRITION

297kcal
Protein
42.0g
Fat
9g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan. Drizzle with half of the olive oil and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    In a large bowl, combine the red bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle the remaining olive oil, and season with salt, pepper, additional rosemary, and thyme if desired.

  • 4

    Spread the vegetables evenly on the sheet pan around the chicken.

  • 5

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

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