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 a vibrant, one-pan dinner featuring tender herb-crusted chicken paired with an array of colorful roasted vegetables. The dish is perfectly balanced with a light, aromatic herb coating and the natural sweetness of bell pepper, zucchini, yellow squash, and red onion, all enhanced by a drizzle of olive oil.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
34.6g
Fat
18.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Yellow Squash

1/4 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

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

    Place the 5 oz chicken breast on the sheet pan and lightly brush with a small amount of olive oil.

  • 3

    Sprinkle the mixed dried herbs, salt, and pepper evenly over the chicken.

  • 4

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

  • 5

    Drizzle the remaining olive oil over the vegetables and toss them gently to ensure even coating with herbs and seasoning.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.

  • 7

    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

Enjoy a vibrant, one-pan dinner featuring tender herb-crusted chicken paired with an array of colorful roasted vegetables. The dish is perfectly balanced with a light, aromatic herb coating and the natural sweetness of bell pepper, zucchini, yellow squash, and red onion, all enhanced by a drizzle of olive oil.

NUTRITION

379kcal
Protein
34.6g
Fat
18.7g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 small Yellow Squash

1/4 medium Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the 5 oz chicken breast on the sheet pan and lightly brush with a small amount of olive oil.

  • 3

    Sprinkle the mixed dried herbs, salt, and pepper evenly over the chicken.

  • 4

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

  • 5

    Drizzle the remaining olive oil over the vegetables and toss them gently to ensure even coating with herbs and seasoning.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.

  • 7

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