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 and nutritious plate featuring herb-seasoned chicken breast paired with a colorful medley of roasted rainbow vegetables. The dish is lightly dressed with olive oil and a sprinkle of aromatic herbs, delivering a satisfying balance of lean protein, flavorful vegetables, and heart-healthy fats.

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NUTRITION

401kcal
Protein
38.7g
Fat
18.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and coat it evenly with olive oil, garlic powder, mixed dried herbs, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges. Halve the cherry tomatoes.

  • 4

    Arrange the seasoned chicken breast and all the chopped vegetables on the sheet pan in a single layer.

  • 5

    Drizzle any remaining olive oil over the vegetables and gently toss to ensure an even coating of herbs and seasoning.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve with the roasted 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 and nutritious plate featuring herb-seasoned chicken breast paired with a colorful medley of roasted rainbow vegetables. The dish is lightly dressed with olive oil and a sprinkle of aromatic herbs, delivering a satisfying balance of lean protein, flavorful vegetables, and heart-healthy fats.

NUTRITION

401kcal
Protein
38.7g
Fat
18.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and coat it evenly with olive oil, garlic powder, mixed dried herbs, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges. Halve the cherry tomatoes.

  • 4

    Arrange the seasoned chicken breast and all the chopped vegetables on the sheet pan in a single layer.

  • 5

    Drizzle any remaining olive oil over the vegetables and gently toss to ensure an even coating of herbs and seasoning.

  • 6

    Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken if desired and serve with the roasted vegetables.