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 delicious blend of tender herb-crusted chicken breast paired with a vibrant medley of roasted rainbow vegetables. This dish offers a balance of juicy protein and fresh, caramelized produce, finished with a hint of olive oil and aromatic herbs for a wholesome meal that's as nourishing as it is flavorful.

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NUTRITION

392kcal
Protein
56.4g
Fat
10.9g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Squash

1/2 cup sliced Zucchini

1/4 medium Red Onion (quartered)

1/2 cup Cherry Tomatoes (halved)

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and coat it evenly with the herb blend, salt, and pepper.

  • 3

    Prepare the vegetables by slicing the red bell pepper, yellow squash, zucchini, red onion, and halving the cherry tomatoes.

  • 4

    On a sheet pan, arrange the vegetables in a single layer. Place the seasoned chicken breast in the center.

  • 5

    Drizzle the olive oil over the vegetables and chicken.

  • 6

    Place the sheet pan in the oven and roast 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 the oven, let rest for a few minutes, then serve warm.

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 delicious blend of tender herb-crusted chicken breast paired with a vibrant medley of roasted rainbow vegetables. This dish offers a balance of juicy protein and fresh, caramelized produce, finished with a hint of olive oil and aromatic herbs for a wholesome meal that's as nourishing as it is flavorful.

NUTRITION

392kcal
Protein
56.4g
Fat
10.9g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Yellow Squash

1/2 cup sliced Zucchini

1/4 medium Red Onion (quartered)

1/2 cup Cherry Tomatoes (halved)

1 tsp Olive Oil

1 tsp Herb Blend (Rosemary, Thyme, Oregano)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and coat it evenly with the herb blend, salt, and pepper.

  • 3

    Prepare the vegetables by slicing the red bell pepper, yellow squash, zucchini, red onion, and halving the cherry tomatoes.

  • 4

    On a sheet pan, arrange the vegetables in a single layer. Place the seasoned chicken breast in the center.

  • 5

    Drizzle the olive oil over the vegetables and chicken.

  • 6

    Place the sheet pan in the oven and roast 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 the oven, let rest for a few minutes, then serve warm.