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 and wholesome meal of herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This dish features tender, juicy chicken enhanced with aromatic herbs, alongside crisp bell peppers, zucchini, red onion, and cherry tomatoes, all brought together with a light drizzle of olive oil and a hint of seasoning for a perfectly balanced plate.

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NUTRITION

353kcal
Protein
43.7g
Fat
9.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Mixed Bell Peppers (150g)

1 cup Zucchini slices (124g)

0.5 cup Red Onion slices (80g)

1 cup Cherry Tomatoes (150g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry, then rub it with the fresh herbs along with salt and pepper to taste.

  • 3

    Arrange the seasoned chicken breast on one side of the sheet pan.

  • 4

    In a bowl, combine the mixed bell peppers, zucchini slices, red onion, and cherry tomatoes.

  • 5

    Drizzle the vegetables with olive oil and toss gently to coat evenly with herbs and seasoning.

  • 6

    Spread the vegetables in a single layer on the sheet pan alongside the chicken.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove the sheet pan from the oven, let it rest for a few minutes, and then serve.

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 and wholesome meal of herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This dish features tender, juicy chicken enhanced with aromatic herbs, alongside crisp bell peppers, zucchini, red onion, and cherry tomatoes, all brought together with a light drizzle of olive oil and a hint of seasoning for a perfectly balanced plate.

NUTRITION

353kcal
Protein
43.7g
Fat
9.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 cup Mixed Bell Peppers (150g)

1 cup Zucchini slices (124g)

0.5 cup Red Onion slices (80g)

1 cup Cherry Tomatoes (150g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry, then rub it with the fresh herbs along with salt and pepper to taste.

  • 3

    Arrange the seasoned chicken breast on one side of the sheet pan.

  • 4

    In a bowl, combine the mixed bell peppers, zucchini slices, red onion, and cherry tomatoes.

  • 5

    Drizzle the vegetables with olive oil and toss gently to coat evenly with herbs and seasoning.

  • 6

    Spread the vegetables in a single layer on the sheet pan alongside the chicken.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Remove the sheet pan from the oven, let it rest for a few minutes, and then serve.