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 medley of rainbow vegetables roasted alongside tender chicken breast coated in a fragrant herb crust. This dish brings together the bright flavors of bell peppers, zucchini, red onion, and cherry tomatoes, all elevated with aromatic thyme, rosemary, and oregano, making for a balanced and satisfying meal.

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NUTRITION

380kcal
Protein
34.7g
Fat
18.6g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Dried Mixed Herbs (Thyme, Rosemary, Oregano)

1/2 tsp Garlic Powder

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

    Pat the chicken breast dry. Season both sides with salt, pepper, garlic powder, and dried mixed herbs.

  • 3

    Cut the red and yellow bell peppers into chunks, slice the zucchini, and thinly slice the red onion. Leave the cherry tomatoes whole.

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and a sprinkle more of dried herbs.

  • 5

    Place the seasoned chicken breast on the sheet pan. Arrange the vegetables evenly around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let the chicken rest for a few minutes before slicing, 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

Enjoy a vibrant medley of rainbow vegetables roasted alongside tender chicken breast coated in a fragrant herb crust. This dish brings together the bright flavors of bell peppers, zucchini, red onion, and cherry tomatoes, all elevated with aromatic thyme, rosemary, and oregano, making for a balanced and satisfying meal.

NUTRITION

380kcal
Protein
34.7g
Fat
18.6g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Dried Mixed Herbs (Thyme, Rosemary, Oregano)

1/2 tsp Garlic Powder

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

    Pat the chicken breast dry. Season both sides with salt, pepper, garlic powder, and dried mixed herbs.

  • 3

    Cut the red and yellow bell peppers into chunks, slice the zucchini, and thinly slice the red onion. Leave the cherry tomatoes whole.

  • 4

    In a mixing bowl, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and a sprinkle more of dried herbs.

  • 5

    Place the seasoned chicken breast on the sheet pan. Arrange the vegetables evenly around the chicken.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 7

    Remove from the oven, let the chicken rest for a few minutes before slicing, and serve alongside the roasted vegetables.