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 succulent herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish features tender, juicy chicken infused with aromatic herbs, balanced by the natural sweetness and crunch of a colorful array of bell peppers, zucchini, squash, and red onion. Perfect for a wholesome dinner that nourishes and delights.

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NUTRITION

359kcal
Protein
37.5g
Fat
18.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Mixed Herbs (Thyme, Rosemary, Oregano)

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

    Pat the chicken breast dry and rub it with olive oil, mixed herbs, salt, and pepper to create a flavorful crust.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and spread them evenly on the sheet pan.

  • 4

    Place the seasoned chicken breast on the pan amidst the vegetables.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with 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 succulent herb-crusted chicken breast paired with a vibrant medley of roasted vegetables. This dish features tender, juicy chicken infused with aromatic herbs, balanced by the natural sweetness and crunch of a colorful array of bell peppers, zucchini, squash, and red onion. Perfect for a wholesome dinner that nourishes and delights.

NUTRITION

359kcal
Protein
37.5g
Fat
18.6g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Mixed Herbs (Thyme, Rosemary, Oregano)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and rub it with olive oil, mixed herbs, salt, and pepper to create a flavorful crust.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and spread them evenly on the sheet pan.

  • 4

    Place the seasoned chicken breast on the pan amidst the vegetables.

  • 5

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

  • 6

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve with the roasted vegetables.