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 the bright flavors of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings together tender, juicy chicken breast with sweet bell peppers, zucchini, red onion, and cherry tomatoes—all lightly tossed in olive oil and fresh herbs for a wholesome, satisfying meal.

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NUTRITION

350kcal
Protein
43.7g
Fat
9.1g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and chop the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces.

  • 3

    Drizzle olive oil over the arranged vegetables and sprinkle with fresh herbs, salt, and pepper. Toss gently to evenly coat.

  • 4

    Lightly score the chicken breast and rub a mix of your favorite dried herbs (or additional fresh herbs) along with a pinch of salt and pepper to create a crust.

  • 5

    Place the chicken breast among the vegetables on the sheet pan and transfer to the oven.

  • 6

    Roast for about 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Allow the chicken to rest for a few minutes before slicing, then serve the herb-crusted chicken accompanied by the roasted rainbow 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 the bright flavors of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish brings together tender, juicy chicken breast with sweet bell peppers, zucchini, red onion, and cherry tomatoes—all lightly tossed in olive oil and fresh herbs for a wholesome, satisfying meal.

NUTRITION

350kcal
Protein
43.7g
Fat
9.1g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and chop the red bell pepper, yellow bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces.

  • 3

    Drizzle olive oil over the arranged vegetables and sprinkle with fresh herbs, salt, and pepper. Toss gently to evenly coat.

  • 4

    Lightly score the chicken breast and rub a mix of your favorite dried herbs (or additional fresh herbs) along with a pinch of salt and pepper to create a crust.

  • 5

    Place the chicken breast among the vegetables on the sheet pan and transfer to the oven.

  • 6

    Roast for about 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Allow the chicken to rest for a few minutes before slicing, then serve the herb-crusted chicken accompanied by the roasted rainbow vegetables.