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 plate of sheet pan chicken paired with a colorful medley of roasted vegetables. This dish features herb-crusted chicken breast seasoned with rosemary and thyme, roasted alongside red bell pepper, zucchini, and cherry tomatoes, finished with a drizzle of extra virgin olive oil. The result is a balanced, flavorful meal perfect for a wholesome dinner.

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NUTRITION

327kcal
Protein
37.7g
Fat
13.7g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & 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 for easy cleanup.

  • 2

    Pat the chicken breast dry and season generously with salt, black pepper, chopped fresh rosemary, and thyme.

  • 3

    Arrange the chicken on one side of the sheet pan.

  • 4

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and leave the cherry tomatoes whole. Toss the vegetables in a bowl with extra virgin olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on the opposite side of the sheet pan to ensure even roasting.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve your herb-crusted chicken alongside the roasted rainbow 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

Enjoy a vibrant plate of sheet pan chicken paired with a colorful medley of roasted vegetables. This dish features herb-crusted chicken breast seasoned with rosemary and thyme, roasted alongside red bell pepper, zucchini, and cherry tomatoes, finished with a drizzle of extra virgin olive oil. The result is a balanced, flavorful meal perfect for a wholesome dinner.

NUTRITION

327kcal
Protein
37.7g
Fat
13.7g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

0.5 medium Zucchini

0.5 cup Cherry Tomatoes

2 teaspoons Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season generously with salt, black pepper, chopped fresh rosemary, and thyme.

  • 3

    Arrange the chicken on one side of the sheet pan.

  • 4

    Cut the red bell pepper into strips, slice the zucchini into half-moons, and leave the cherry tomatoes whole. Toss the vegetables in a bowl with extra virgin olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on the opposite side of the sheet pan to ensure even roasting.

  • 6

    Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve your herb-crusted chicken alongside the roasted rainbow vegetables.