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, one-pan dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This meal brings together the juicy tenderness of chicken breast with the sweet crunch of bell peppers, zucchini, red onion, and cherry tomatoes, all enhanced with aromatic garlic and fresh herbs.

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NUTRITION

433kcal
Protein
57.8g
Fat
11.5g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the olive oil, minced garlic, chopped fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush the chicken evenly with the herb mixture.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables in any remaining herb mixture on the pan.

  • 5

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

  • 6

    Roast in the 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 the oven, slice the chicken if desired, and 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, one-pan dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This meal brings together the juicy tenderness of chicken breast with the sweet crunch of bell peppers, zucchini, red onion, and cherry tomatoes, all enhanced with aromatic garlic and fresh herbs.

NUTRITION

433kcal
Protein
57.8g
Fat
11.5g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the olive oil, minced garlic, chopped fresh herbs, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush the chicken evenly with the herb mixture.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and halve the cherry tomatoes. Toss the vegetables in any remaining herb mixture on the pan.

  • 5

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

  • 6

    Roast in the 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 the oven, slice the chicken if desired, and serve warm.