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

Savor a vibrant medley of roasted rainbow vegetables paired with a tender herb-crusted chicken breast. This comforting sheet pan meal bursts with color and flavor, featuring sweet bell peppers, zucchini, red onion, and cherry tomatoes all roasted to perfection with a drizzle of olive oil and aromatic herbs.

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NUTRITION

482kcal
Protein
41.7g
Fat
19.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels and then lightly season with salt, pepper, and half of the mixed dried herbs.

  • 3

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

  • 4

    Place all the vegetables in a large bowl, drizzle with olive oil, add the remaining herbs, and toss gently to coat evenly.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice the chicken breast and serve alongside the roasted vegetables.

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

Savor a vibrant medley of roasted rainbow vegetables paired with a tender herb-crusted chicken breast. This comforting sheet pan meal bursts with color and flavor, featuring sweet bell peppers, zucchini, red onion, and cherry tomatoes all roasted to perfection with a drizzle of olive oil and aromatic herbs.

NUTRITION

482kcal
Protein
41.7g
Fat
19.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry with paper towels and then lightly season with salt, pepper, and half of the mixed dried herbs.

  • 3

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

  • 4

    Place all the vegetables in a large bowl, drizzle with olive oil, add the remaining herbs, and toss gently to coat evenly.

  • 5

    Arrange the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven, let it rest for a few minutes, then slice the chicken breast and serve alongside the roasted vegetables.