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 delightful medley of roasted vegetables paired with herb-crusted chicken breast. The tender, juicy chicken is elevated by aromatic herbs and spices, while a colorful array of red and yellow bell peppers, zucchini, red onion, and cherry tomatoes adds both vibrancy and nutrition to this balanced dish.

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NUTRITION

328kcal
Protein
38.6g
Fat
9.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides generously with rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers into strips, dice the zucchini into rounds, slice the red onion into wedges, and halve the cherry tomatoes.

  • 4

    Place the seasoned chicken breast in the center of a sheet pan. Arrange the chopped vegetables around the chicken, ensuring even distribution.

  • 5

    Drizzle olive oil over the vegetables and toss lightly to coat.

  • 6

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

  • 7

    Remove from oven, let rest for a few minutes, then slice the chicken 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 delightful medley of roasted vegetables paired with herb-crusted chicken breast. The tender, juicy chicken is elevated by aromatic herbs and spices, while a colorful array of red and yellow bell peppers, zucchini, red onion, and cherry tomatoes adds both vibrancy and nutrition to this balanced dish.

NUTRITION

328kcal
Protein
38.6g
Fat
9.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides generously with rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers into strips, dice the zucchini into rounds, slice the red onion into wedges, and halve the cherry tomatoes.

  • 4

    Place the seasoned chicken breast in the center of a sheet pan. Arrange the chopped vegetables around the chicken, ensuring even distribution.

  • 5

    Drizzle olive oil over the vegetables and toss lightly to coat.

  • 6

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

  • 7

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