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 medley of roasted rainbow vegetables paired with herb-crusted chicken breast. This dish is characterized by its aromatic blend of rosemary, thyme, and garlic, culminating in a delicious and balanced meal that delivers a satisfying crunch of vegetables and the tenderness of perfectly roasted chicken.

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NUTRITION

334kcal
Protein
38.9g
Fat
9.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Bell Peppers (Mixed Colors)

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast in the center of a sheet pan lined with parchment paper.

  • 3

    Arrange the chopped bell peppers, sliced zucchini, red onion wedges, and whole cherry tomatoes around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables, then sprinkle with mixed dried herbs along with salt and pepper to taste.

  • 5

    Toss the vegetables gently to ensure even coating with oil and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve.

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 medley of roasted rainbow vegetables paired with herb-crusted chicken breast. This dish is characterized by its aromatic blend of rosemary, thyme, and garlic, culminating in a delicious and balanced meal that delivers a satisfying crunch of vegetables and the tenderness of perfectly roasted chicken.

NUTRITION

334kcal
Protein
38.9g
Fat
9.5g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Bell Peppers (Mixed Colors)

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the chicken breast in the center of a sheet pan lined with parchment paper.

  • 3

    Arrange the chopped bell peppers, sliced zucchini, red onion wedges, and whole cherry tomatoes around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables, then sprinkle with mixed dried herbs along with salt and pepper to taste.

  • 5

    Toss the vegetables gently to ensure even coating with oil and herbs.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve.