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. This dish beautifully balances succulent sliced chicken with crisp red bell pepper, zucchini, yellow squash, and red onion, all lightly tossed in aromatic herbs and olive oil. A comforting, wholesome meal ideal for dinner that delivers robust flavor without overwhelming calories.

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NUTRITION

373kcal
Protein
38.1g
Fat
18g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1 tbsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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

    Pat the chicken breast dry and season with salt, pepper, minced garlic, and chopped rosemary and thyme.

  • 3

    Cut the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces.

  • 4

    In a bowl, gently toss the vegetables with olive oil, a pinch of salt, and a little pepper.

  • 5

    Arrange the seasoned chicken breast on the sheet pan and surround it with the mixed vegetables.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight char.

  • 7

    Remove from the oven and let the dish 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. This dish beautifully balances succulent sliced chicken with crisp red bell pepper, zucchini, yellow squash, and red onion, all lightly tossed in aromatic herbs and olive oil. A comforting, wholesome meal ideal for dinner that delivers robust flavor without overwhelming calories.

NUTRITION

373kcal
Protein
38.1g
Fat
18g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1 tbsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, minced garlic, and chopped rosemary and thyme.

  • 3

    Cut the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces.

  • 4

    In a bowl, gently toss the vegetables with olive oil, a pinch of salt, and a little pepper.

  • 5

    Arrange the seasoned chicken breast on the sheet pan and surround it with the mixed vegetables.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with a slight char.

  • 7

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