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, nutrient-packed plate featuring herb-crusted chicken breast and a vibrant medley of roasted vegetables. This dish is light yet satisfying, making it perfect for a balanced dinner that delivers robust flavors with every bite.

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NUTRITION

383kcal
Protein
42.2g
Fat
16.7g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 Garlic Clove

Dried Herbs & Spices (Thyme, Basil, Salt, Pepper)

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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, dried thyme, and basil. Rub a little olive oil over the chicken to help adhere the herbs.

  • 3

    Chop the red bell pepper, slice the zucchini and red onion, and halve the cherry tomatoes. Mince the garlic clove.

  • 4

    Toss the vegetables with the remaining olive oil, garlic, a pinch of salt, and pepper in a large bowl until evenly coated.

  • 5

    Spread the vegetables evenly on the sheet pan, and place the seasoned chicken breast in the center.

  • 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

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast over the roasted vegetables and enjoy your well-balanced, herb-crusted meal.

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, nutrient-packed plate featuring herb-crusted chicken breast and a vibrant medley of roasted vegetables. This dish is light yet satisfying, making it perfect for a balanced dinner that delivers robust flavors with every bite.

NUTRITION

383kcal
Protein
42.2g
Fat
16.7g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 Garlic Clove

Dried Herbs & Spices (Thyme, Basil, Salt, Pepper)

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, dried thyme, and basil. Rub a little olive oil over the chicken to help adhere the herbs.

  • 3

    Chop the red bell pepper, slice the zucchini and red onion, and halve the cherry tomatoes. Mince the garlic clove.

  • 4

    Toss the vegetables with the remaining olive oil, garlic, a pinch of salt, and pepper in a large bowl until evenly coated.

  • 5

    Spread the vegetables evenly on the sheet pan, and place the seasoned chicken breast in the center.

  • 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

    Let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast over the roasted vegetables and enjoy your well-balanced, herb-crusted meal.