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 a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast, all roasted on a single sheet pan. This dish is celebrated for its succulent chicken enhanced with aromatic rosemary and thyme, combined with the natural sweetness of bell peppers, zucchini, squash, and red onions, finished with a bright hint of lemon zest.

Try 7 days free, then $12.99 / mo.

NUTRITION

380kcal
Protein
36.6g
Fat
18.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Yellow Squash

1 portion Red Onion (about 50g)

1 tablespoon Olive Oil

0.5 teaspoon Fresh Rosemary

0.5 teaspoon Fresh Thyme

1 garlic clove

1 teaspoon Lemon Zest

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, lemon zest, salt, and pepper.

  • 3

    Brush the chicken evenly with the herb mixture.

  • 4

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and spread them on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss to coat evenly.

  • 6

    Place the seasoned chicken breast among the vegetables on the sheet pan.

  • 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 charred.

  • 8

    Remove from the oven, let rest for a few minutes, and 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 a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast, all roasted on a single sheet pan. This dish is celebrated for its succulent chicken enhanced with aromatic rosemary and thyme, combined with the natural sweetness of bell peppers, zucchini, squash, and red onions, finished with a bright hint of lemon zest.

NUTRITION

380kcal
Protein
36.6g
Fat
18.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Yellow Squash

1 portion Red Onion (about 50g)

1 tablespoon Olive Oil

0.5 teaspoon Fresh Rosemary

0.5 teaspoon Fresh Thyme

1 garlic clove

1 teaspoon Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, lemon zest, salt, and pepper.

  • 3

    Brush the chicken evenly with the herb mixture.

  • 4

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and spread them on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables and toss to coat evenly.

  • 6

    Place the seasoned chicken breast among the vegetables on the sheet pan.

  • 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 charred.

  • 8

    Remove from the oven, let rest for a few minutes, and serve warm.