Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Enjoy a vibrant medley of colorful vegetables paired with herb-crusted chicken breast. This sheet pan dish is bursting with fresh, natural flavors that make every bite satisfying and nourishing. Perfectly balanced for a healthy meal, it features tender, juicy chicken enhanced with aromatic herbs and roasted to perfection alongside a rainbow of veggies.

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NUTRITION

412kcal
Protein
44.3g
Fat
16.7g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Bell Pepper (mixed colors)

1 cup Zucchini

1/2 cup Red Onion

1 cup Cherry Tomatoes

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and place it on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, mix the olive oil, chopped fresh rosemary, thyme, salt, and black pepper.

  • 4

    Brush the chicken evenly with the herb-infused olive oil.

  • 5

    Cut the bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces and spread them evenly around the chicken on the sheet pan.

  • 6

    Drizzle any remaining herb oil over the vegetables and gently toss to coat.

  • 7

    Place the sheet pan in the oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven, allow to rest for a few minutes, and serve warm.

Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Enjoy a vibrant medley of colorful vegetables paired with herb-crusted chicken breast. This sheet pan dish is bursting with fresh, natural flavors that make every bite satisfying and nourishing. Perfectly balanced for a healthy meal, it features tender, juicy chicken enhanced with aromatic herbs and roasted to perfection alongside a rainbow of veggies.

NUTRITION

412kcal
Protein
44.3g
Fat
16.7g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1 cup Bell Pepper (mixed colors)

1 cup Zucchini

1/2 cup Red Onion

1 cup Cherry Tomatoes

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and place it on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, mix the olive oil, chopped fresh rosemary, thyme, salt, and black pepper.

  • 4

    Brush the chicken evenly with the herb-infused olive oil.

  • 5

    Cut the bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces and spread them evenly around the chicken on the sheet pan.

  • 6

    Drizzle any remaining herb oil over the vegetables and gently toss to coat.

  • 7

    Place the sheet pan in the oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove from the oven, allow to rest for a few minutes, and serve warm.