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 of herb-crusted chicken perfectly roasted alongside a medley of colorful vegetables. This dish brings together tender chicken breast with an aromatic mix of fresh herbs and a rainbow of bell peppers, zucchini, cherry tomatoes, and red onion, all lightly drizzled with olive oil for that extra depth of flavor.

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NUTRITION

310kcal
Protein
38.2g
Fat
9.3g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup Cherry Tomatoes

1/2 medium Zucchini

1/4 medium Red Onion

1.5 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, combine minced garlic, fresh thyme, rosemary, and olive oil. Rub this herb mixture evenly over the chicken breast.

  • 4

    Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Place them around the chicken on the sheet pan. Add cherry tomatoes whole.

  • 5

    Season the vegetables lightly with salt and pepper.

  • 6

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with slight char edges.

  • 7

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

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 of herb-crusted chicken perfectly roasted alongside a medley of colorful vegetables. This dish brings together tender chicken breast with an aromatic mix of fresh herbs and a rainbow of bell peppers, zucchini, cherry tomatoes, and red onion, all lightly drizzled with olive oil for that extra depth of flavor.

NUTRITION

310kcal
Protein
38.2g
Fat
9.3g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup Cherry Tomatoes

1/2 medium Zucchini

1/4 medium Red Onion

1.5 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small bowl, combine minced garlic, fresh thyme, rosemary, and olive oil. Rub this herb mixture evenly over the chicken breast.

  • 4

    Chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces. Place them around the chicken on the sheet pan. Add cherry tomatoes whole.

  • 5

    Season the vegetables lightly with salt and pepper.

  • 6

    Roast everything in the preheated oven for about 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender with slight char edges.

  • 7

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