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, one-pan meal featuring succulent, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish bursts with fresh flavors and a delightful crunch from rainbow veggies, making it perfect for a balanced, satisfying dinner.

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NUTRITION

353kcal
Protein
44.3g
Fat
9.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1 quarter medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

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 in the center of the pan. Drizzle with a teaspoon of olive oil and sprinkle with mixed dried herbs, salt, and pepper. Rub the seasoning evenly over the chicken.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces. Combine with cherry tomatoes in a bowl.

  • 4

    Toss the vegetables lightly with a dash of olive oil, salt, and pepper. Arrange them around the chicken on the sheet pan.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is fully cooked and the vegetables are tender with slight caramelization.

  • 6

    Allow the dish to cool for a few minutes before serving.

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, one-pan meal featuring succulent, herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish bursts with fresh flavors and a delightful crunch from rainbow veggies, making it perfect for a balanced, satisfying dinner.

NUTRITION

353kcal
Protein
44.3g
Fat
9.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1 quarter medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tsp Mixed Dried Herbs

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 in the center of the pan. Drizzle with a teaspoon of olive oil and sprinkle with mixed dried herbs, salt, and pepper. Rub the seasoning evenly over the chicken.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces. Combine with cherry tomatoes in a bowl.

  • 4

    Toss the vegetables lightly with a dash of olive oil, salt, and pepper. Arrange them around the chicken on the sheet pan.

  • 5

    Roast in the oven for 20-25 minutes until the chicken is fully cooked and the vegetables are tender with slight caramelization.

  • 6

    Allow the dish to cool for a few minutes before serving.