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 the vibrant flavors of this herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken is seasoned with fragrant herbs, while the crisp vegetables provide a delightful crunch, all roasted on a single sheet pan for a harmonious, nutritious meal.

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NUTRITION

371kcal
Protein
47.9g
Fat
10.8g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & 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, then season both sides with salt, pepper, and a mix of chopped fresh rosemary and thyme.

  • 3

    Slice the red bell pepper into strips, and cut the zucchini and yellow squash into half-moon slices.

  • 4

    Toss the vegetables with olive oil, salt, and pepper in a bowl until evenly coated.

  • 5

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.

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 the vibrant flavors of this herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken is seasoned with fragrant herbs, while the crisp vegetables provide a delightful crunch, all roasted on a single sheet pan for a harmonious, nutritious meal.

NUTRITION

371kcal
Protein
47.9g
Fat
10.8g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & 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, then season both sides with salt, pepper, and a mix of chopped fresh rosemary and thyme.

  • 3

    Slice the red bell pepper into strips, and cut the zucchini and yellow squash into half-moon slices.

  • 4

    Toss the vegetables with olive oil, salt, and pepper in a bowl until evenly coated.

  • 5

    Place the chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing, then serve alongside the roasted vegetables.