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 medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This sheet pan meal is bursting with color and fresh flavors, featuring crisp bell peppers, zucchini, red onion, and cherry tomatoes perfectly seasoned with rosemary and thyme, all roasted to perfection alongside succulent chicken.

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NUTRITION

387kcal
Protein
38.5g
Fat
18.8g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 teaspoon Garlic Powder

Salt & 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 rub with garlic powder, salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Place them in a large bowl.

  • 4

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss well to coat evenly.

  • 5

    Arrange the seasoned vegetables evenly across the sheet pan and place the chicken breast on top.

  • 6

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

  • 7

    Allow to rest for a few minutes before serving and enjoy your balanced, flavorful meal.

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 medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This sheet pan meal is bursting with color and fresh flavors, featuring crisp bell peppers, zucchini, red onion, and cherry tomatoes perfectly seasoned with rosemary and thyme, all roasted to perfection alongside succulent chicken.

NUTRITION

387kcal
Protein
38.5g
Fat
18.8g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 small Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 teaspoon Garlic Powder

Salt & 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 rub with garlic powder, salt, pepper, and finely chopped rosemary and thyme.

  • 3

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Place them in a large bowl.

  • 4

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss well to coat evenly.

  • 5

    Arrange the seasoned vegetables evenly across the sheet pan and place the chicken breast on top.

  • 6

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

  • 7

    Allow to rest for a few minutes before serving and enjoy your balanced, flavorful meal.