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, oven-roasted meal featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is designed to keep you energized and satisfied, boasting a savory blend of fresh herbs and a light drizzle of extra virgin olive oil to bring out the natural sweetness of the vegetables.

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NUTRITION

332kcal
Protein
39.3g
Fat
12.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1.5 tsp Extra Virgin Olive Oil

2 tbsp Fresh Mixed Herbs (parsley, thyme, rosemary)

1 tsp Garlic Powder

Salt and Black 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 with paper towels. In a small bowl, combine the chopped fresh herbs, garlic powder, salt, and pepper.

  • 3

    Rub the herb mixture all over the chicken breast ensuring even coverage.

  • 4

    Slice the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces; halve the cherry tomatoes.

  • 5

    Place the chicken on the center of the sheet pan. Surround it with the mixed vegetables.

  • 6

    Drizzle the olive oil over the vegetables and season lightly with a pinch of salt and pepper.

  • 7

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

  • 8

    Remove from the oven, let it rest for a couple of minutes, and 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, oven-roasted meal featuring succulent herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish is designed to keep you energized and satisfied, boasting a savory blend of fresh herbs and a light drizzle of extra virgin olive oil to bring out the natural sweetness of the vegetables.

NUTRITION

332kcal
Protein
39.3g
Fat
12.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1.5 tsp Extra Virgin Olive Oil

2 tbsp Fresh Mixed Herbs (parsley, thyme, rosemary)

1 tsp Garlic Powder

Salt and Black 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 with paper towels. In a small bowl, combine the chopped fresh herbs, garlic powder, salt, and pepper.

  • 3

    Rub the herb mixture all over the chicken breast ensuring even coverage.

  • 4

    Slice the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces; halve the cherry tomatoes.

  • 5

    Place the chicken on the center of the sheet pan. Surround it with the mixed vegetables.

  • 6

    Drizzle the olive oil over the vegetables and season lightly with a pinch of salt and pepper.

  • 7

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

  • 8

    Remove from the oven, let it rest for a couple of minutes, and serve warm.