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 burst of color and flavor with this herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken breast is seasoned with aromatic herbs and spices, while a vibrant mix of bell peppers, zucchini, red onion, and cherry tomatoes adds a refreshing crunch. All baked together on a single sheet pan, it's a simple, clean meal that delights both the eyes and the taste buds.

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NUTRITION

433kcal
Protein
37.4g
Fat
19.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

½ medium Red Onion

½ cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

½ tsp Garlic Powder

Salt & Pepper to taste

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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 lightly season with salt, pepper, mixed dried herbs, and garlic powder to create a herb crust.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, thinly slice the red onion, and leave the cherry tomatoes whole.

  • 4

    Toss the vegetables in a bowl with olive oil, salt, pepper, and a sprinkle of mixed herbs until evenly coated.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the prepared vegetables around it.

  • 6

    Roast in the 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 burst of color and flavor with this herb-crusted chicken paired with a medley of roasted rainbow vegetables. The tender chicken breast is seasoned with aromatic herbs and spices, while a vibrant mix of bell peppers, zucchini, red onion, and cherry tomatoes adds a refreshing crunch. All baked together on a single sheet pan, it's a simple, clean meal that delights both the eyes and the taste buds.

NUTRITION

433kcal
Protein
37.4g
Fat
19.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

½ medium Red Onion

½ cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

½ tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly season with salt, pepper, mixed dried herbs, and garlic powder to create a herb crust.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, thinly slice the red onion, and leave the cherry tomatoes whole.

  • 4

    Toss the vegetables in a bowl with olive oil, salt, pepper, and a sprinkle of mixed herbs until evenly coated.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the prepared vegetables around it.

  • 6

    Roast in the 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.