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 the delightful crunch of a herb-crusted chicken breast paired with a vibrant medley of roasted rainbow vegetables. This dish features tender, juicy chicken seasoned with a fragrant blend of fresh herbs, balanced by the natural sweetness and slight tang of bell peppers, zucchini, red onion, and cherry tomatoes, all brought together with a drizzle of olive oil for a perfect finish.

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NUTRITION

437kcal
Protein
42.2g
Fat
18g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a large sheet pan by lightly spraying or brushing with olive oil.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.

  • 3

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Leave the cherry tomatoes whole.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan. Arrange the chopped vegetables and cherry tomatoes around the chicken.

  • 5

    Drizzle the extra virgin olive oil evenly over the vegetables and toss gently to coat.

  • 6

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

  • 7

    Remove from the oven, let it rest for a few 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 the delightful crunch of a herb-crusted chicken breast paired with a vibrant medley of roasted rainbow vegetables. This dish features tender, juicy chicken seasoned with a fragrant blend of fresh herbs, balanced by the natural sweetness and slight tang of bell peppers, zucchini, red onion, and cherry tomatoes, all brought together with a drizzle of olive oil for a perfect finish.

NUTRITION

437kcal
Protein
42.2g
Fat
18g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 Red Onion

1 cup Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a large sheet pan by lightly spraying or brushing with olive oil.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and the mixed fresh herbs.

  • 3

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Leave the cherry tomatoes whole.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan. Arrange the chopped vegetables and cherry tomatoes around the chicken.

  • 5

    Drizzle the extra virgin olive oil evenly over the vegetables and toss gently to coat.

  • 6

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

  • 7

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