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 a plate of perfectly herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. The dish is enhanced with a drizzle of olive oil and a blend of Mediterranean herbs, offering a satisfying balance of lean protein and fresh produce flavors.

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NUTRITION

434kcal
Protein
51.2g
Fat
11.2g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 medium Zucchini (196g)

1/2 medium Red Onion (50g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g)

Pinch of Herb Blend

Salt and Pepper to taste

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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 evenly with salt, pepper, and a pinch of the herb blend.

  • 3

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

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange the sliced vegetables and cherry tomatoes around the chicken.

  • 5

    Drizzle the olive oil over the vegetables and chicken, then sprinkle a bit more of the herb blend over everything.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.

  • 7

    Remove from the 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

Savor a plate of perfectly herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables. The dish is enhanced with a drizzle of olive oil and a blend of Mediterranean herbs, offering a satisfying balance of lean protein and fresh produce flavors.

NUTRITION

434kcal
Protein
51.2g
Fat
11.2g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Red Bell Pepper (150g)

1 medium Yellow Bell Pepper (150g)

1 medium Zucchini (196g)

1/2 medium Red Onion (50g)

1/2 cup Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g)

Pinch of Herb Blend

Salt and Pepper to taste

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 evenly with salt, pepper, and a pinch of the herb blend.

  • 3

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

  • 4

    Place the chicken breast in the center of the sheet pan. Arrange the sliced vegetables and cherry tomatoes around the chicken.

  • 5

    Drizzle the olive oil over the vegetables and chicken, then sprinkle a bit more of the herb blend over everything.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.

  • 7

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