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 herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender chicken breast with an aromatic blend of herbs and spices, perfectly complemented by the natural sweetness of red bell peppers, yellow squash, zucchini, and red onion, all roasted in a drizzle of olive oil. Ideal for a wholesome meal that delights in both taste and presentation.

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NUTRITION

286kcal
Protein
37.7g
Fat
9.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Yellow Squash (85g)

1/2 small Zucchini (60g)

1/4 medium Red Onion (40g)

2 teaspoons Olive Oil (10g)

Fresh Herbs & Garlic to taste

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and prepare the vegetables by cutting the red bell pepper, yellow squash, zucchini, and red onion into even pieces.

  • 3

    In a small bowl, mix olive oil, minced garlic, and a generous pinch of chopped fresh herbs along with salt and pepper.

  • 4

    Drizzle half of the mixture over the chicken breast, ensuring it is evenly coated with herbs. Toss the vegetables with the remaining olive oil mixture.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven, plate the chicken with the roasted rainbow vegetables, and serve immediately.

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 herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish features tender chicken breast with an aromatic blend of herbs and spices, perfectly complemented by the natural sweetness of red bell peppers, yellow squash, zucchini, and red onion, all roasted in a drizzle of olive oil. Ideal for a wholesome meal that delights in both taste and presentation.

NUTRITION

286kcal
Protein
37.7g
Fat
9.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Yellow Squash (85g)

1/2 small Zucchini (60g)

1/4 medium Red Onion (40g)

2 teaspoons Olive Oil (10g)

Fresh Herbs & Garlic to taste

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast and prepare the vegetables by cutting the red bell pepper, yellow squash, zucchini, and red onion into even pieces.

  • 3

    In a small bowl, mix olive oil, minced garlic, and a generous pinch of chopped fresh herbs along with salt and pepper.

  • 4

    Drizzle half of the mixture over the chicken breast, ensuring it is evenly coated with herbs. Toss the vegetables with the remaining olive oil mixture.

  • 5

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven, plate the chicken with the roasted rainbow vegetables, and serve immediately.