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 this colorful, nutrient-packed sheet-pan meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. Perfectly seasoned and roasted to bring out natural sweetness, every bite is a celebration of flavor and wholesome nutrition.

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NUTRITION

406kcal
Protein
56.1g
Fat
11.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup chopped Zucchini

1/4 Red Onion

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

Mixed Dried Herbs, Garlic Powder, Salt & Pepper (to taste)

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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 together the dried herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and drizzle lightly with olive oil. Rub the herb mixture over the chicken, ensuring an even coating.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange them around the chicken on the sheet pan.

  • 5

    Toss the vegetables gently with any remaining olive oil, salt, and pepper to enhance their flavor.

  • 6

    Roast everything in the oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    Allow the dish to rest for a few minutes before serving to let the flavors meld together.

  • 8

    Enjoy your nutrient-dense, herb-infused sheet pan meal!

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 this colorful, nutrient-packed sheet-pan meal featuring tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. Perfectly seasoned and roasted to bring out natural sweetness, every bite is a celebration of flavor and wholesome nutrition.

NUTRITION

406kcal
Protein
56.1g
Fat
11.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 cup chopped Zucchini

1/4 Red Onion

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

Mixed Dried Herbs, Garlic Powder, Salt & Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix together the dried herbs, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and drizzle lightly with olive oil. Rub the herb mixture over the chicken, ensuring an even coating.

  • 4

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange them around the chicken on the sheet pan.

  • 5

    Toss the vegetables gently with any remaining olive oil, salt, and pepper to enhance their flavor.

  • 6

    Roast everything in the oven for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and slightly caramelized.

  • 7

    Allow the dish to rest for a few minutes before serving to let the flavors meld together.

  • 8

    Enjoy your nutrient-dense, herb-infused sheet pan meal!