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 alongside a perfectly herb-crusted chicken breast. This sheet pan dish is a harmonious blend of tender, juicy chicken and caramelized vegetables, lightly seasoned with fragrant herbs and a touch of olive oil, delivering a taste experience that's both comforting and nourishing.

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NUTRITION

338kcal
Protein
45.0g
Fat
10.5g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 small Red Bell Pepper

1 medium half Zucchini

1 medium half Yellow Squash

1 quarter medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Line a sheet pan with parchment paper. Place the chicken breast in the center.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into evenly sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan.

  • 6

    Rub the chicken breast with a little olive oil, salt, pepper, and a pinch of thyme and rosemary for an extra herbaceous crust.

  • 7

    Place the sheet pan in the oven and roast for about 20-25 minutes until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

    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 a vibrant medley of roasted rainbow vegetables alongside a perfectly herb-crusted chicken breast. This sheet pan dish is a harmonious blend of tender, juicy chicken and caramelized vegetables, lightly seasoned with fragrant herbs and a touch of olive oil, delivering a taste experience that's both comforting and nourishing.

NUTRITION

338kcal
Protein
45.0g
Fat
10.5g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 small Red Bell Pepper

1 medium half Zucchini

1 medium half Yellow Squash

1 quarter medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Rosemary

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Line a sheet pan with parchment paper. Place the chicken breast in the center.

  • 3

    Chop the red bell pepper, zucchini, yellow squash, and red onion into evenly sized pieces.

  • 4

    In a bowl, toss the vegetables with olive oil, dried thyme, dried rosemary, garlic powder, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan.

  • 6

    Rub the chicken breast with a little olive oil, salt, pepper, and a pinch of thyme and rosemary for an extra herbaceous crust.

  • 7

    Place the sheet pan in the oven and roast for about 20-25 minutes until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 8

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