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 plate featuring tender herb-crusted chicken breast accompanied by a colorful medley of roasted rainbow vegetables. This dish combines the aromatic flavors of fresh herbs with the natural sweetness of bell peppers, zucchini, red onion, and cherry tomatoes, all lightly drizzled with olive oil and baked to perfection on a single sheet pan. The result is a balanced meal that satisfies both taste and nutritional goals.

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NUTRITION

452kcal
Protein
57.9g
Fat
11.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170 g)

1/2 cup Red Bell Pepper (75 g)

1/2 cup Yellow Bell Pepper (75 g)

1 small Zucchini (118 g)

1/4 medium Red Onion (40 g)

1/2 cup Cherry Tomatoes (75 g)

1 tsp Olive Oil (4.5 g)

1 tbsp Fresh Herbs (Rosemary, Thyme) (4 g)

2 cloves Garlic (6 g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine chopped fresh herbs and minced garlic with the olive oil to create an herb-garlic marinade.

  • 3

    Place the chicken breast on a lightly oiled sheet pan and brush the herb mixture over it, ensuring an even coating.

  • 4

    Chop the red and yellow bell peppers, zucchini, red onion, and leave the cherry tomatoes whole. Arrange the vegetables around the chicken breast on the sheet pan.

  • 5

    Season the chicken and vegetables with a pinch of salt and pepper.

  • 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 and let rest for a few minutes before serving.

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 plate featuring tender herb-crusted chicken breast accompanied by a colorful medley of roasted rainbow vegetables. This dish combines the aromatic flavors of fresh herbs with the natural sweetness of bell peppers, zucchini, red onion, and cherry tomatoes, all lightly drizzled with olive oil and baked to perfection on a single sheet pan. The result is a balanced meal that satisfies both taste and nutritional goals.

NUTRITION

452kcal
Protein
57.9g
Fat
11.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170 g)

1/2 cup Red Bell Pepper (75 g)

1/2 cup Yellow Bell Pepper (75 g)

1 small Zucchini (118 g)

1/4 medium Red Onion (40 g)

1/2 cup Cherry Tomatoes (75 g)

1 tsp Olive Oil (4.5 g)

1 tbsp Fresh Herbs (Rosemary, Thyme) (4 g)

2 cloves Garlic (6 g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine chopped fresh herbs and minced garlic with the olive oil to create an herb-garlic marinade.

  • 3

    Place the chicken breast on a lightly oiled sheet pan and brush the herb mixture over it, ensuring an even coating.

  • 4

    Chop the red and yellow bell peppers, zucchini, red onion, and leave the cherry tomatoes whole. Arrange the vegetables around the chicken breast on the sheet pan.

  • 5

    Season the chicken and vegetables with a pinch of salt and pepper.

  • 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 and let rest for a few minutes before serving.