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 colorful and wholesome meal featuring herb-crusted chicken paired with a vibrant mix of roasted rainbow vegetables. This dish delivers tender, juicy chicken enhanced with fragrant herbs alongside crisp, sweet peppers, zucchini, red onion, and cherry tomatoes—all roasted to perfection for a satisfying, nutrient-packed dish that fits beautifully into your daily goals.

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NUTRITION

442kcal
Protein
40.9g
Fat
19.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 tablespoons mixed Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry, then rub with a little olive oil and season with chopped fresh herbs, salt, and pepper.

  • 3

    Chop the zucchini, red bell pepper, yellow bell pepper, red onion, and halve the cherry tomatoes. Place them on the sheet pan.

  • 4

    Drizzle the vegetables with the remaining olive oil, and sprinkle with additional herbs, salt, and pepper to taste.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan, nestled among the 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 rest for a few minutes, then slice the chicken 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 colorful and wholesome meal featuring herb-crusted chicken paired with a vibrant mix of roasted rainbow vegetables. This dish delivers tender, juicy chicken enhanced with fragrant herbs alongside crisp, sweet peppers, zucchini, red onion, and cherry tomatoes—all roasted to perfection for a satisfying, nutrient-packed dish that fits beautifully into your daily goals.

NUTRITION

442kcal
Protein
40.9g
Fat
19.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup chopped Zucchini

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 tablespoons mixed Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry, then rub with a little olive oil and season with chopped fresh herbs, salt, and pepper.

  • 3

    Chop the zucchini, red bell pepper, yellow bell pepper, red onion, and halve the cherry tomatoes. Place them on the sheet pan.

  • 4

    Drizzle the vegetables with the remaining olive oil, and sprinkle with additional herbs, salt, and pepper to taste.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan, nestled among the 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 rest for a few minutes, then slice the chicken and serve with the roasted vegetables.