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 meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of fresh herbs, garlic, and olive oil elevates the dish, making it a perfect, balanced option for a wholesome dinner.

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NUTRITION

391kcal
Protein
35.8g
Fat
18.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 clove Garlic

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, and finely chopped fresh herbs to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and rub the herb mixture evenly over it, ensuring it’s well-coated.

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces and spread them around the chicken on the pan.

  • 5

    Season the vegetables lightly with salt, pepper, and any additional herbs as desired.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Allow the dish to rest for a few minutes before serving to lock in the flavors.

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 meal featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of fresh herbs, garlic, and olive oil elevates the dish, making it a perfect, balanced option for a wholesome dinner.

NUTRITION

391kcal
Protein
35.8g
Fat
18.3g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 clove Garlic

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil, minced garlic, and finely chopped fresh herbs to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and rub the herb mixture evenly over it, ensuring it’s well-coated.

  • 4

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces and spread them around the chicken on the pan.

  • 5

    Season the vegetables lightly with salt, pepper, and any additional herbs as desired.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    Allow the dish to rest for a few minutes before serving to lock in the flavors.