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, satisfying meal featuring succulent herb-crusted chicken paired with an array of rainbow vegetables. This dish is lightly dressed with olive oil and fresh herbs, oven-roasted to perfection, offering a delightful blend of flavors and textures in every bite.

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NUTRITION

420kcal
Protein
39.4g
Fat
19.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Red Bell Pepper

1 Yellow Bell Pepper

1 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes (halved)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary and Thyme, chopped)

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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 and season both sides generously with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and halve the cherry tomatoes.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan. Surround it with the prepared vegetables.

  • 5

    Drizzle the olive oil over the chicken and vegetables, then sprinkle the remaining herbs on top.

  • 6

    Toss the vegetables lightly to ensure they are evenly coated with the oil and herbs.

  • 7

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

  • 8

    Remove from oven, let it rest for 5 minutes, then slice the chicken against the grain 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, satisfying meal featuring succulent herb-crusted chicken paired with an array of rainbow vegetables. This dish is lightly dressed with olive oil and fresh herbs, oven-roasted to perfection, offering a delightful blend of flavors and textures in every bite.

NUTRITION

420kcal
Protein
39.4g
Fat
19.3g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 Red Bell Pepper

1 Yellow Bell Pepper

1 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes (halved)

1 tbsp Olive Oil

2 tbsp Fresh Herbs (Rosemary and Thyme, chopped)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides generously with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Cut the red and yellow bell peppers into strips, slice the zucchini into rounds, and halve the cherry tomatoes.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan. Surround it with the prepared vegetables.

  • 5

    Drizzle the olive oil over the chicken and vegetables, then sprinkle the remaining herbs on top.

  • 6

    Toss the vegetables lightly to ensure they are evenly coated with the oil and herbs.

  • 7

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

  • 8

    Remove from oven, let it rest for 5 minutes, then slice the chicken against the grain and serve alongside the roasted vegetables.