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, well-balanced dinner featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is perfect for a wholesome meal any time of the day, delivering a blend of savory herbs and naturally sweet, crisp vegetables roasted to perfection.

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NUTRITION

317kcal
Protein
42.3g
Fat
9.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

½ medium Red Bell Pepper (75g)

½ medium Yellow Bell Pepper (75g)

½ medium Zucchini (100g)

¼ small Red Onion (25g)

½ cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil with the mixed dried herbs.

  • 3

    Place the chicken breast on the sheet pan and brush with the herbal olive oil mixture, coating evenly on all sides.

  • 4

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

  • 5

    Drizzle any remaining olive oil mixture over the vegetables and toss lightly to ensure they are well-coated with herbs.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove the pan from the oven, let it rest for a few minutes, then serve warm.

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, well-balanced dinner featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is perfect for a wholesome meal any time of the day, delivering a blend of savory herbs and naturally sweet, crisp vegetables roasted to perfection.

NUTRITION

317kcal
Protein
42.3g
Fat
9.5g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

½ medium Red Bell Pepper (75g)

½ medium Yellow Bell Pepper (75g)

½ medium Zucchini (100g)

¼ small Red Onion (25g)

½ cup Cherry Tomatoes (75g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the olive oil with the mixed dried herbs.

  • 3

    Place the chicken breast on the sheet pan and brush with the herbal olive oil mixture, coating evenly on all sides.

  • 4

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

  • 5

    Drizzle any remaining olive oil mixture over the vegetables and toss lightly to ensure they are well-coated with herbs.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove the pan from the oven, let it rest for a few minutes, then serve warm.