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 medley of roasted rainbow vegetables paired with succulent herb-crusted chicken, accented by a light Greek yogurt coating. This dish offers a harmonious balance of lean protein, fresh produce, and aromatic herbs, all roasted to perfection on a single sheet pan for a satisfying, healthy meal.

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NUTRITION

369kcal
Protein
36g
Fat
16.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 small Red Bell Pepper

1 small Zucchini

1 medium Carrot

1 tablespoon Olive Oil

1 teaspoon Herbs and Spices

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the red bell pepper, zucchini, and carrot into bite-sized pieces and place them in a large bowl.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with the herbs and spices. Toss well to ensure even coating.

  • 4

    Place the chicken breast on the sheet pan. In a separate small bowl, mix the nonfat Greek yogurt with a pinch of extra herbs and spices, then spread evenly over the chicken to create a light herb crust.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    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

Enjoy a vibrant medley of roasted rainbow vegetables paired with succulent herb-crusted chicken, accented by a light Greek yogurt coating. This dish offers a harmonious balance of lean protein, fresh produce, and aromatic herbs, all roasted to perfection on a single sheet pan for a satisfying, healthy meal.

NUTRITION

369kcal
Protein
36g
Fat
16.4g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 small Red Bell Pepper

1 small Zucchini

1 medium Carrot

1 tablespoon Olive Oil

1 teaspoon Herbs and Spices

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Cut the red bell pepper, zucchini, and carrot into bite-sized pieces and place them in a large bowl.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with the herbs and spices. Toss well to ensure even coating.

  • 4

    Place the chicken breast on the sheet pan. In a separate small bowl, mix the nonfat Greek yogurt with a pinch of extra herbs and spices, then spread evenly over the chicken to create a light herb crust.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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