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 and wholesome dish featuring tender herb-crusted chicken paired with a colorful mix of roasted bell peppers, zucchini, yellow squash, and red onion. This meal is as nourishing as it is delicious, offering a perfect balance of lean protein and fresh vegetables with aromatic herbs and a light olive oil drizzle.

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NUTRITION

365kcal
Protein
47.2g
Fat
10.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini

1 cup Yellow Squash

1 small Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. In a small bowl, mix fresh rosemary, thyme, garlic powder, salt, and pepper to form the herb blend.

  • 3

    Coat the chicken breast evenly with the herb blend, pressing lightly to adhere to the surface.

  • 4

    Chop the red bell pepper into strips, slice the zucchini and yellow squash into rounds, and cut the red onion into wedges.

  • 5

    Place the chopped vegetables in a mixing bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to combine.

  • 6

    Arrange the seasoned chicken breast and vegetables on the prepared sheet pan, ensuring even spacing for optimal roasting.

  • 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. Enjoy your balanced, nutrient-packed meal.

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 and wholesome dish featuring tender herb-crusted chicken paired with a colorful mix of roasted bell peppers, zucchini, yellow squash, and red onion. This meal is as nourishing as it is delicious, offering a perfect balance of lean protein and fresh vegetables with aromatic herbs and a light olive oil drizzle.

NUTRITION

365kcal
Protein
47.2g
Fat
10.6g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini

1 cup Yellow Squash

1 small Red Onion

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. In a small bowl, mix fresh rosemary, thyme, garlic powder, salt, and pepper to form the herb blend.

  • 3

    Coat the chicken breast evenly with the herb blend, pressing lightly to adhere to the surface.

  • 4

    Chop the red bell pepper into strips, slice the zucchini and yellow squash into rounds, and cut the red onion into wedges.

  • 5

    Place the chopped vegetables in a mixing bowl, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to combine.

  • 6

    Arrange the seasoned chicken breast and vegetables on the prepared sheet pan, ensuring even spacing for optimal roasting.

  • 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. Enjoy your balanced, nutrient-packed meal.