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 crisp, herby-crusted chicken paired with a vibrant medley of roasted rainbow vegetables in this easy sheet pan recipe that delivers a perfect balance of protein and fresh flavors.

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NUTRITION

466kcal
Protein
59.5g
Fat
12.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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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 and season with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    Toss the vegetables in a bowl with 1 teaspoon of olive oil, a pinch of salt and pepper, and additional herbs if desired.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 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 lightly 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

Savor the crisp, herby-crusted chicken paired with a vibrant medley of roasted rainbow vegetables in this easy sheet pan recipe that delivers a perfect balance of protein and fresh flavors.

NUTRITION

466kcal
Protein
59.5g
Fat
12.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 4

    Toss the vegetables in a bowl with 1 teaspoon of olive oil, a pinch of salt and pepper, and additional herbs if desired.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 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 lightly charred.

  • 7

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