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 colorful dish featuring succulent herb-crusted chicken paired with a vibrant medley of roasted vegetables. The crispy, flavorsome chicken breast is elevated by a blend of fresh herbs and a hint of lemon, perfectly complementing the sweetness of roasted bell peppers, zucchini, red onion, and cherry tomatoes.

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NUTRITION

439kcal
Protein
37.3g
Fat
19g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (150g)

1 small Red Onion (70g)

1 cup Cherry Tomatoes (150g)

1 tbsp Extra Virgin Olive Oil (14g)

1 Garlic Clove (3g)

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 tbsp Lemon Juice (15g)

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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 place it on the sheet pan. Drizzle half of the olive oil over the chicken.

  • 3

    In a small bowl, combine the minced garlic, fresh thyme, rosemary, and lemon juice. Rub this herb mixture evenly over the chicken breast.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    In a separate bowl, toss the chopped vegetables with the remaining olive oil, a pinch of salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 7

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly charred.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then serve the sliced chicken 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

Savor this colorful dish featuring succulent herb-crusted chicken paired with a vibrant medley of roasted vegetables. The crispy, flavorsome chicken breast is elevated by a blend of fresh herbs and a hint of lemon, perfectly complementing the sweetness of roasted bell peppers, zucchini, red onion, and cherry tomatoes.

NUTRITION

439kcal
Protein
37.3g
Fat
19g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Red Bell Pepper (120g)

1 medium Yellow Bell Pepper (120g)

1 medium Zucchini (150g)

1 small Red Onion (70g)

1 cup Cherry Tomatoes (150g)

1 tbsp Extra Virgin Olive Oil (14g)

1 Garlic Clove (3g)

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

1 tbsp Lemon Juice (15g)

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 place it on the sheet pan. Drizzle half of the olive oil over the chicken.

  • 3

    In a small bowl, combine the minced garlic, fresh thyme, rosemary, and lemon juice. Rub this herb mixture evenly over the chicken breast.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    In a separate bowl, toss the chopped vegetables with the remaining olive oil, a pinch of salt, and pepper.

  • 6

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 7

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly charred.

  • 8

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