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 this vibrant one-pan meal featuring tender herb-crusted chicken breast paired with a rainbow of roasted vegetables. Each bite delivers a balanced mix of lean protein, fresh crunch, and aromatic herbs, perfect for a nourishing and satisfying meal any time of day.

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NUTRITION

332kcal
Protein
37.9g
Fat
13.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Yellow Squash

1 small Carrot

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

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

    In a small bowl, mix the dried herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel; rub half of the herb mixture evenly over the chicken.

  • 4

    Arrange the chicken on one side of the sheet pan.

  • 5

    In a separate bowl, toss the sliced red bell pepper, zucchini, yellow squash, and carrot with olive oil and the remaining herb mix.

  • 6

    Spread the vegetables on the sheet pan in a single layer beside the chicken.

  • 7

    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.

  • 8

    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 this vibrant one-pan meal featuring tender herb-crusted chicken breast paired with a rainbow of roasted vegetables. Each bite delivers a balanced mix of lean protein, fresh crunch, and aromatic herbs, perfect for a nourishing and satisfying meal any time of day.

NUTRITION

332kcal
Protein
37.9g
Fat
13.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Yellow Squash

1 small Carrot

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the dried herbs, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry with a paper towel; rub half of the herb mixture evenly over the chicken.

  • 4

    Arrange the chicken on one side of the sheet pan.

  • 5

    In a separate bowl, toss the sliced red bell pepper, zucchini, yellow squash, and carrot with olive oil and the remaining herb mix.

  • 6

    Spread the vegetables on the sheet pan in a single layer beside the chicken.

  • 7

    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.

  • 8

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