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 this vibrant, balanced dish featuring tender, herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish is perfectly seasoned with a blend of oregano and tarragon, creating a delightful harmony of flavors and textures that will add a pop of color and nutrition to your meal.

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NUTRITION

385kcal
Protein
41.9g
Fat
10.1g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Tarragon

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, black pepper, dried oregano, and dried tarragon on both sides.

  • 3

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

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the mixed vegetables around it in a single layer.

  • 5

    Drizzle olive oil evenly over the chicken and vegetables, then toss the vegetables gently to coat them with the herbs and oil.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly charred on the edges.

  • 7

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

Savor this vibrant, balanced dish featuring tender, herb-crusted chicken paired with a medley of roasted rainbow vegetables. The dish is perfectly seasoned with a blend of oregano and tarragon, creating a delightful harmony of flavors and textures that will add a pop of color and nutrition to your meal.

NUTRITION

385kcal
Protein
41.9g
Fat
10.1g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1 teaspoon Olive Oil

1/2 teaspoon Dried Oregano

1/2 teaspoon Dried Tarragon

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, black pepper, dried oregano, and dried tarragon on both sides.

  • 3

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

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the mixed vegetables around it in a single layer.

  • 5

    Drizzle olive oil evenly over the chicken and vegetables, then toss the vegetables gently to coat them with the herbs and oil.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly charred on the edges.

  • 7

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