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 nutritious meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of protein-rich chicken and nutrient-dense vegetables, all enhanced by aromatic herbs and a drizzle of olive oil, creating a delightful, easy-to-make sheet pan dinner.

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NUTRITION

378kcal
Protein
49.5g
Fat
9.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1 cup Cherry Tomatoes (150g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Line a sheet pan with parchment paper and arrange the chicken breast in the center.

  • 3

    In a small bowl, mix the chopped rosemary, thyme, salt, and pepper. Rub the herb mixture all over the chicken breast.

  • 4

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Place all the vegetables around the chicken on the sheet pan. Drizzle with olive oil and gently toss to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful sheet pan 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 vibrant and nutritious meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish offers a satisfying balance of protein-rich chicken and nutrient-dense vegetables, all enhanced by aromatic herbs and a drizzle of olive oil, creating a delightful, easy-to-make sheet pan dinner.

NUTRITION

378kcal
Protein
49.5g
Fat
9.5g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (100g)

1 cup Cherry Tomatoes (150g)

1/4 medium Red Onion (40g)

1 tsp Olive Oil

1 tbsp Fresh Rosemary, chopped

1 tbsp Fresh Thyme, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Line a sheet pan with parchment paper and arrange the chicken breast in the center.

  • 3

    In a small bowl, mix the chopped rosemary, thyme, salt, and pepper. Rub the herb mixture all over the chicken breast.

  • 4

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Place all the vegetables around the chicken on the sheet pan. Drizzle with olive oil and gently toss to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful sheet pan meal.