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 the vibrant flavors of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender, juicy chicken seasoned with aromatic herbs and complemented by rainbow veggies roasted to perfection. A light sprinkle of crumbled feta adds a tangy twist, making it both satisfying and nutritious.

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NUTRITION

369kcal
Protein
42.1g
Fat
15.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/2 cup chopped Yellow Squash

1 tsp Olive Oil

1 tbsp chopped Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

1 oz Feta Cheese

Salt & 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

    In a small bowl, combine the olive oil, chopped fresh herbs, minced garlic, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush both sides of the chicken with the herb mixture to create a flavorful crust.

  • 4

    Arrange the chopped red bell pepper, zucchini, red onion, and yellow squash around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss gently to ensure even coating.

  • 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 caramelized.

  • 7

    Remove from the oven and sprinkle crumbled feta cheese over the vegetables and chicken. Let rest for 5 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 the vibrant flavors of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender, juicy chicken seasoned with aromatic herbs and complemented by rainbow veggies roasted to perfection. A light sprinkle of crumbled feta adds a tangy twist, making it both satisfying and nutritious.

NUTRITION

369kcal
Protein
42.1g
Fat
15.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1/2 cup chopped Yellow Squash

1 tsp Olive Oil

1 tbsp chopped Fresh Herbs (Thyme & Rosemary)

1 clove Garlic

1 oz Feta Cheese

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the olive oil, chopped fresh herbs, minced garlic, salt, and black pepper.

  • 3

    Place the chicken breast on the sheet pan. Brush both sides of the chicken with the herb mixture to create a flavorful crust.

  • 4

    Arrange the chopped red bell pepper, zucchini, red onion, and yellow squash around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss gently to ensure even coating.

  • 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 caramelized.

  • 7

    Remove from the oven and sprinkle crumbled feta cheese over the vegetables and chicken. Let rest for 5 minutes before serving.