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 healthy meal featuring tender herb-crusted chicken paired with a medley of colorful roasted vegetables. The combination of juicy chicken breast with the sweetness of bell peppers, zucchini, red onion, and cherry tomatoes creates a delicious dish that is both nutritious and satisfying.

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NUTRITION

402kcal
Protein
41.8g
Fat
10.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp 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 dry the chicken breast and season generously with salt, pepper, and the chopped fresh herbs.

  • 3

    Arrange the chicken breast in the center of the sheet pan.

  • 4

    Chop the red bell pepper, zucchini, red onion, and prepare the cherry tomatoes. Place them in a bowl.

  • 5

    Drizzle the vegetables with olive oil, and season with a pinch of salt and pepper. Toss until evenly coated.

  • 6

    Spread the vegetables around the chicken on the sheet pan, ensuring they form an even layer for roasting.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    If desired, broil for an additional 2-3 minutes to achieve a lightly crisped top on the chicken and vegetables.

  • 9

    Remove from the oven, let rest for a few minutes, and serve warm.

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 healthy meal featuring tender herb-crusted chicken paired with a medley of colorful roasted vegetables. The combination of juicy chicken breast with the sweetness of bell peppers, zucchini, red onion, and cherry tomatoes creates a delicious dish that is both nutritious and satisfying.

NUTRITION

402kcal
Protein
41.8g
Fat
10.9g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    Pat dry the chicken breast and season generously with salt, pepper, and the chopped fresh herbs.

  • 3

    Arrange the chicken breast in the center of the sheet pan.

  • 4

    Chop the red bell pepper, zucchini, red onion, and prepare the cherry tomatoes. Place them in a bowl.

  • 5

    Drizzle the vegetables with olive oil, and season with a pinch of salt and pepper. Toss until evenly coated.

  • 6

    Spread the vegetables around the chicken on the sheet pan, ensuring they form an even layer for roasting.

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 8

    If desired, broil for an additional 2-3 minutes to achieve a lightly crisped top on the chicken and vegetables.

  • 9

    Remove from the oven, let rest for a few minutes, and serve warm.