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, well-balanced meal featuring juicy herb-crusted chicken paired with an assortment of colorful roasted vegetables. The tender chicken is beautifully seasoned with aromatic herbs while the medley of bell pepper, zucchini, yellow squash, and red onion delivers a burst of freshness. Lightly drizzled with olive oil and roasted to perfection, this dish is as visually appealing as it is nutritious, making it perfect for a wholesome dinner.

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NUTRITION

334kcal
Protein
42.9g
Fat
12g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Yellow Squash, sliced

1/2 cup Red Onion, sliced

1.5 tbsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, combine chopped rosemary, thyme, garlic powder, salt, and black pepper.

  • 3

    Sprinkle the herb mixture evenly over the chicken, pressing gently so it adheres to the surface.

  • 4

    Arrange the red bell pepper, zucchini, yellow squash, and red onion around the chicken on the sheet pan.

  • 5

    Drizzle olive oil over the vegetables and toss lightly to coat them with the oil and remaining herbs.

  • 6

    Roast in the oven for 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 allow to rest for a few minutes before serving to let the flavors meld.

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, well-balanced meal featuring juicy herb-crusted chicken paired with an assortment of colorful roasted vegetables. The tender chicken is beautifully seasoned with aromatic herbs while the medley of bell pepper, zucchini, yellow squash, and red onion delivers a burst of freshness. Lightly drizzled with olive oil and roasted to perfection, this dish is as visually appealing as it is nutritious, making it perfect for a wholesome dinner.

NUTRITION

334kcal
Protein
42.9g
Fat
12g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, sliced

1/2 cup Yellow Squash, sliced

1/2 cup Red Onion, sliced

1.5 tbsp Olive Oil

1 tsp Fresh Rosemary, chopped

1 tsp Fresh Thyme, chopped

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the pan. In a small bowl, combine chopped rosemary, thyme, garlic powder, salt, and black pepper.

  • 3

    Sprinkle the herb mixture evenly over the chicken, pressing gently so it adheres to the surface.

  • 4

    Arrange the red bell pepper, zucchini, yellow squash, and red onion around the chicken on the sheet pan.

  • 5

    Drizzle olive oil over the vegetables and toss lightly to coat them with the oil and remaining herbs.

  • 6

    Roast in the oven for 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 allow to rest for a few minutes before serving to let the flavors meld.