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 a vibrant medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This dish offers a delightful balance of savory chicken and sweet, caramelized veggies, all roasted to perfection on a single sheet pan, making cleanup a breeze.

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NUTRITION

367kcal
Protein
47.2g
Fat
10.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb mixture evenly over the top.

  • 4

    Chop the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes into bite-sized pieces.

  • 5

    In a large bowl, toss the chopped vegetables with olive oil and the remaining herb mixture. Season with salt and pepper if desired.

  • 6

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

  • 7

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

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with 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 a vibrant medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This dish offers a delightful balance of savory chicken and sweet, caramelized veggies, all roasted to perfection on a single sheet pan, making cleanup a breeze.

NUTRITION

367kcal
Protein
47.2g
Fat
10.9g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix dried rosemary, dried thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub half of the herb mixture evenly over the top.

  • 4

    Chop the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes into bite-sized pieces.

  • 5

    In a large bowl, toss the chopped vegetables with olive oil and the remaining herb mixture. Season with salt and pepper if desired.

  • 6

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

  • 7

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

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve with the roasted vegetables.