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 tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables, lightly drizzled with olive oil and seasoned with fresh herbs. This dish delivers a flavorful, balanced meal perfect for a wholesome dinner.

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NUTRITION

312kcal
Protein
39.0g
Fat
9.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Yellow Squash

1/2 cup Red Onion

1.5 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry, then season both sides with salt, pepper, half of the rosemary, thyme, and garlic powder.

  • 3

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

  • 4

    Drizzle the olive oil over the vegetables and toss gently to coat evenly. Sprinkle with remaining herbs and garlic powder.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and let rest 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

Savor tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables, lightly drizzled with olive oil and seasoned with fresh herbs. This dish delivers a flavorful, balanced meal perfect for a wholesome dinner.

NUTRITION

312kcal
Protein
39.0g
Fat
9.6g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 cup Yellow Squash

1/2 cup Red Onion

1.5 teaspoons Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry, then season both sides with salt, pepper, half of the rosemary, thyme, and garlic powder.

  • 3

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

  • 4

    Drizzle the olive oil over the vegetables and toss gently to coat evenly. Sprinkle with remaining herbs and garlic powder.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.