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 and flavorful sheet pan meal featuring herb-crusted chicken paired with a colorful medley of roasted red bell pepper, zucchini, red onion, and cherry tomatoes. This dish delivers a balance of lean protein and fresh vegetables accented by aromatic herbs and a drizzle of olive oil.

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NUTRITION

317kcal
Protein
38.9g
Fat
9.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 serving Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Black 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, combine olive oil, minced garlic, chopped fresh rosemary and thyme, salt, and black pepper.

  • 3

    Place the chicken breast in the center of the pan and brush it with half of the herb mixture.

  • 4

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

  • 5

    Drizzle the remaining herb mixture over the vegetables and toss lightly to coat evenly.

  • 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 slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing and serving 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 and flavorful sheet pan meal featuring herb-crusted chicken paired with a colorful medley of roasted red bell pepper, zucchini, red onion, and cherry tomatoes. This dish delivers a balance of lean protein and fresh vegetables accented by aromatic herbs and a drizzle of olive oil.

NUTRITION

317kcal
Protein
38.9g
Fat
9.6g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 serving Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, minced garlic, chopped fresh rosemary and thyme, salt, and black pepper.

  • 3

    Place the chicken breast in the center of the pan and brush it with half of the herb mixture.

  • 4

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

  • 5

    Drizzle the remaining herb mixture over the vegetables and toss lightly to coat evenly.

  • 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 slightly charred.

  • 7

    Let the chicken rest for a few minutes before slicing and serving alongside the roasted vegetables.