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, colorful plate featuring herb-seasoned chicken breast paired with an array of roasted rainbow vegetables. The dish showcases tender, juicy chicken enhanced by a blend of fresh herbs, complemented by lightly caramelized bell peppers, zucchini, red onion, and cherry tomatoes for a satisfying, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
43.9g
Fat
14.7g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/4 cup Red Onion

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, chopped mixed fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the herb mixture.

  • 4

    Chop the zucchini, red and yellow bell peppers, red onion, and halve the cherry tomatoes. Toss them gently with any remaining herb oil mixture.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 7

    Remove from oven, let rest for a few minutes, then 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, colorful plate featuring herb-seasoned chicken breast paired with an array of roasted rainbow vegetables. The dish showcases tender, juicy chicken enhanced by a blend of fresh herbs, complemented by lightly caramelized bell peppers, zucchini, red onion, and cherry tomatoes for a satisfying, nutrient-packed meal.

NUTRITION

399kcal
Protein
43.9g
Fat
14.7g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/4 cup Red Onion

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 tablespoon Mixed Fresh Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, chopped mixed fresh herbs, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the herb mixture.

  • 4

    Chop the zucchini, red and yellow bell peppers, red onion, and halve the cherry tomatoes. Toss them gently with any remaining herb oil mixture.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender.

  • 7

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