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 tender herb-infused chicken breast roasted alongside a colorful medley of bell peppers, squash, zucchini, red onion, and cherry tomatoes. This dish is lightly dressed with olive oil and accented with garlic and fresh herbs for a burst of flavor and a satisfying, balanced meal.

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NUTRITION

326kcal
Protein
34.5g
Fat
13.5g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Yellow Squash

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 clove Garlic

2 tablespoons Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and a handful of chopped fresh herbs.

  • 3

    In a large bowl, combine the chopped red bell pepper, sliced yellow squash, sliced zucchini, red onion, and cherry tomatoes.

  • 4

    Add minced garlic and additional fresh herbs to the vegetables, then drizzle with olive oil and toss to evenly coat.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetable mixture around it in a single layer.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve your herb-crusted sheet pan chicken with the vibrant 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

Enjoy tender herb-infused chicken breast roasted alongside a colorful medley of bell peppers, squash, zucchini, red onion, and cherry tomatoes. This dish is lightly dressed with olive oil and accented with garlic and fresh herbs for a burst of flavor and a satisfying, balanced meal.

NUTRITION

326kcal
Protein
34.5g
Fat
13.5g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Yellow Squash

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 teaspoons Olive Oil

1 clove Garlic

2 tablespoons Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it generously with salt, pepper, and a handful of chopped fresh herbs.

  • 3

    In a large bowl, combine the chopped red bell pepper, sliced yellow squash, sliced zucchini, red onion, and cherry tomatoes.

  • 4

    Add minced garlic and additional fresh herbs to the vegetables, then drizzle with olive oil and toss to evenly coat.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetable mixture around it in a single layer.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, then serve your herb-crusted sheet pan chicken with the vibrant roasted vegetables.