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 this vibrant dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. The dish is drizzled with olive oil and finished with a sprinkle of whole wheat breadcrumbs for a light crunch, offering a delightful balance of flavors and textures.

Try 7 days free, then $12.99 / mo.

NUTRITION

328kcal
Protein
42.8g
Fat
9.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Fresh Herbs (Rosemary & Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, and a portion of the finely chopped fresh herbs.

  • 3

    Toss the mixed bell peppers, sliced zucchini, and halved cherry tomatoes in a bowl with olive oil, salt, pepper, and the remaining herbs until well coated.

  • 4

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

  • 5

    Sprinkle the whole wheat breadcrumbs lightly over the chicken for a crispy herb crust.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Allow the dish to rest for a few minutes before serving. Enjoy your nutrient-packed, colorful 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

Savor this vibrant dish featuring tender, herb-crusted chicken paired with a colorful medley of roasted vegetables. The dish is drizzled with olive oil and finished with a sprinkle of whole wheat breadcrumbs for a light crunch, offering a delightful balance of flavors and textures.

NUTRITION

328kcal
Protein
42.8g
Fat
9.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, and a portion of the finely chopped fresh herbs.

  • 3

    Toss the mixed bell peppers, sliced zucchini, and halved cherry tomatoes in a bowl with olive oil, salt, pepper, and the remaining herbs until well coated.

  • 4

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

  • 5

    Sprinkle the whole wheat breadcrumbs lightly over the chicken for a crispy herb crust.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    Allow the dish to rest for a few minutes before serving. Enjoy your nutrient-packed, colorful meal!