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 medley of colorful roasted vegetables. This dish marries tender, juicy chicken breast with the natural sweetness of red bell pepper, zucchini, yellow squash, and a hint of red onion, all elevated by fragrant rosemary and thyme. A light drizzle of olive oil brings everything together in a harmonious, healthful meal perfect for any time of day.

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NUTRITION

441kcal
Protein
40.3g
Fat
19.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Yellow Squash

1/4 red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & 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 on the sheet pan. Pat dry and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces. Place them in a large bowl.

  • 4

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to evenly coat.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out in a single layer.

  • 6

    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.

  • 7

    Remove from oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.

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 medley of colorful roasted vegetables. This dish marries tender, juicy chicken breast with the natural sweetness of red bell pepper, zucchini, yellow squash, and a hint of red onion, all elevated by fragrant rosemary and thyme. A light drizzle of olive oil brings everything together in a harmonious, healthful meal perfect for any time of day.

NUTRITION

441kcal
Protein
40.3g
Fat
19.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 medium Yellow Squash

1/4 red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan. Pat dry and season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces. Place them in a large bowl.

  • 4

    Drizzle the vegetables with olive oil and season with a pinch of salt and pepper. Toss to evenly coat.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out in a single layer.

  • 6

    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.

  • 7

    Remove from oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.