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 wholesome goodness of tender, herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This sheet pan delight is elevated with a drizzle of olive oil and complemented by a creamy touch of avocado, offering a balanced, clean meal that's as visually appealing as it is nutritious.

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NUTRITION

380kcal
Protein
38g
Fat
18.5g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Mixed Rainbow Vegetables

2 teaspoons Olive Oil

1/4 Avocado

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, garlic powder, dried thyme, and dried rosemary.

  • 3

    Arrange the seasoned chicken on a sheet pan and scatter the mixed rainbow vegetables around it.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove from the oven, add a squeeze of fresh lemon juice if desired, and serve with sliced avocado on the side.

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 wholesome goodness of tender, herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. This sheet pan delight is elevated with a drizzle of olive oil and complemented by a creamy touch of avocado, offering a balanced, clean meal that's as visually appealing as it is nutritious.

NUTRITION

380kcal
Protein
38g
Fat
18.5g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Mixed Rainbow Vegetables

2 teaspoons Olive Oil

1/4 Avocado

1/4 teaspoon Garlic Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, garlic powder, dried thyme, and dried rosemary.

  • 3

    Arrange the seasoned chicken on a sheet pan and scatter the mixed rainbow vegetables around it.

  • 4

    Drizzle olive oil evenly over the chicken and vegetables.

  • 5

    Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 6

    Remove from the oven, add a squeeze of fresh lemon juice if desired, and serve with sliced avocado on the side.