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 wholesome dish featuring herb-crusted chicken breast accompanied by a medley of roasted rainbow vegetables, all perfectly seasoned. This sheet pan meal delivers juicy, tender chicken and vegetables caramelized to perfection, providing a balanced and satisfying plate that is both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

311kcal
Protein
40.4g
Fat
9.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1.5 tsp Mixed Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the pan. Drizzle with 1 tsp olive oil and sprinkle with half of the mixed dried herbs, salt, and pepper.

  • 3

    In a mixing bowl, combine the red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with the remaining olive oil, herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 5

    Place the pan in the oven and roast for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, slice the chicken if desired, and serve immediately.

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 wholesome dish featuring herb-crusted chicken breast accompanied by a medley of roasted rainbow vegetables, all perfectly seasoned. This sheet pan meal delivers juicy, tender chicken and vegetables caramelized to perfection, providing a balanced and satisfying plate that is both nutritious and delicious.

NUTRITION

311kcal
Protein
40.4g
Fat
9.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1.5 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the pan. Drizzle with 1 tsp olive oil and sprinkle with half of the mixed dried herbs, salt, and pepper.

  • 3

    In a mixing bowl, combine the red and yellow bell peppers, zucchini, red onion, and cherry tomatoes with the remaining olive oil, herbs, salt, and pepper. Toss to coat evenly.

  • 4

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 5

    Place the pan in the oven and roast for 20-25 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, slice the chicken if desired, and serve immediately.