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 medley of roasted rainbow vegetables paired with herb-crusted chicken, all cooked on a single sheet pan. This dish offers a perfect blend of juicy, tender chicken breast and colorful, crisp vegetables, lightly dressed in olive oil and aromatic herbs to create a balanced, nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
39.1g
Fat
18.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Yellow Squash

1 tbsp Olive Oil

1 tsp Fresh Herbs & Seasonings

1 tsp Lemon Zest

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season with salt, pepper, fresh herbs, and lemon zest.

  • 3

    Chop broccoli, red bell pepper, and yellow squash into bite-sized pieces. Place them on the sheet pan.

  • 4

    Drizzle olive oil over the vegetables, tossing to coat evenly, and season lightly with salt and pepper.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy!

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 medley of roasted rainbow vegetables paired with herb-crusted chicken, all cooked on a single sheet pan. This dish offers a perfect blend of juicy, tender chicken breast and colorful, crisp vegetables, lightly dressed in olive oil and aromatic herbs to create a balanced, nutritious meal.

NUTRITION

368kcal
Protein
39.1g
Fat
18.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Yellow Squash

1 tbsp Olive Oil

1 tsp Fresh Herbs & Seasonings

1 tsp Lemon Zest

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season with salt, pepper, fresh herbs, and lemon zest.

  • 3

    Chop broccoli, red bell pepper, and yellow squash into bite-sized pieces. Place them on the sheet pan.

  • 4

    Drizzle olive oil over the vegetables, tossing to coat evenly, and season lightly with salt and pepper.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve and enjoy!