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 dish featuring tender, herb-crusted chicken paired with a medley of roasted rainbow vegetables. This wholesome plate delivers beautifully crisp roasted veggies and juicy chicken enhanced with aromatic herbs, perfect for a balanced, energizing meal.

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NUTRITION

374kcal
Protein
38g
Fat
18.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Yellow Squash

1 tbsp Olive Oil

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme, Oregano)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with a little olive oil and rub with salt, pepper, garlic powder, and chopped fresh herbs.

  • 3

    Chop the red bell pepper, zucchini, and yellow squash into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, pepper, and extra herbs if desired.

  • 4

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

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced and flavorful meal!

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 dish featuring tender, herb-crusted chicken paired with a medley of roasted rainbow vegetables. This wholesome plate delivers beautifully crisp roasted veggies and juicy chicken enhanced with aromatic herbs, perfect for a balanced, energizing meal.

NUTRITION

374kcal
Protein
38g
Fat
18.8g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Yellow Squash

1 tbsp Olive Oil

1 tbsp Fresh Mixed Herbs (Rosemary, Thyme, Oregano)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Drizzle with a little olive oil and rub with salt, pepper, garlic powder, and chopped fresh herbs.

  • 3

    Chop the red bell pepper, zucchini, and yellow squash into bite-sized pieces. Toss the vegetables with the remaining olive oil, salt, pepper, and extra herbs if desired.

  • 4

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

  • 5

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced and flavorful meal!