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

Delight in a vibrant mix of roasted rainbow vegetables paired with succulent herb-crusted chicken breast, all cooked on a single sheet pan. This dish offers a satisfying blend of textures and aromas from fresh herbs, perfectly balanced for a healthy yet flavorful meal.

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NUTRITION

437kcal
Protein
48.1g
Fat
20g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 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; season both sides with salt, pepper, and garlic powder, then sprinkle with chopped fresh rosemary and thyme to create an herb crust.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, red onion, and prepare the cherry tomatoes. Place them in a large bowl and drizzle with olive oil, salt, and pepper; toss to coat evenly.

  • 4

    Arrange the seasoned chicken breast in the center of the sheet pan and spread the mixed vegetables around it in a single layer.

  • 5

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

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then serve the chicken sliced with a generous helping of 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

Delight in a vibrant mix of roasted rainbow vegetables paired with succulent herb-crusted chicken breast, all cooked on a single sheet pan. This dish offers a satisfying blend of textures and aromas from fresh herbs, perfectly balanced for a healthy yet flavorful meal.

NUTRITION

437kcal
Protein
48.1g
Fat
20g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 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; season both sides with salt, pepper, and garlic powder, then sprinkle with chopped fresh rosemary and thyme to create an herb crust.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, red onion, and prepare the cherry tomatoes. Place them in a large bowl and drizzle with olive oil, salt, and pepper; toss to coat evenly.

  • 4

    Arrange the seasoned chicken breast in the center of the sheet pan and spread the mixed vegetables around it in a single layer.

  • 5

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

  • 6

    Remove from the oven, let the chicken rest for a few minutes, then serve the chicken sliced with a generous helping of roasted vegetables.