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

Savor a beautifully roasted chicken breast encrusted with a medley of fresh herbs, accompanied by a vibrant array of rainbow vegetables. This dish harmonizes flavors and textures, boasting tender, herb-infused chicken paired with caramelized, crisp vegetables, making it a delightful, balanced meal.

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NUTRITION

334kcal
Protein
35.7g
Fat
11.7g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, fresh rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    Place the vegetables in a bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Arrange the seasoned chicken breast in the center of the baking sheet and surround it with the mixed vegetables.

  • 6

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

  • 7

    Remove from the oven, let it rest for 5 minutes, then slice the chicken and serve alongside 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

Savor a beautifully roasted chicken breast encrusted with a medley of fresh herbs, accompanied by a vibrant array of rainbow vegetables. This dish harmonizes flavors and textures, boasting tender, herb-infused chicken paired with caramelized, crisp vegetables, making it a delightful, balanced meal.

NUTRITION

334kcal
Protein
35.7g
Fat
11.7g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, fresh rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    Place the vegetables in a bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 5

    Arrange the seasoned chicken breast in the center of the baking sheet and surround it with the mixed vegetables.

  • 6

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

  • 7

    Remove from the oven, let it rest for 5 minutes, then slice the chicken and serve alongside the roasted vegetables.