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

Enjoy a vibrant, one-pan dinner featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of oregano, thyme, and parsley complements the natural sweetness of red bell pepper, zucchini, yellow squash, and red onion, creating an appetizing dish that's as nutritious as it is delicious.

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NUTRITION

337kcal
Protein
46.2g
Fat
10.0g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 cup sliced Red Onion

1 tbsp Fresh Parsley (chopped)

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, mix the olive oil, chopped fresh parsley, dried oregano, dried thyme, garlic powder, salt, and pepper.

  • 4

    Brush the chicken breast with the herb mixture, making sure it is evenly coated on all sides.

  • 5

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and spread them around the chicken on the sheet pan.

  • 6

    Drizzle any remaining herb mixture over the vegetables and toss gently to coat.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Allow the dish to rest for a few minutes before serving, and enjoy your balanced, nutrient-rich meal.

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

Enjoy a vibrant, one-pan dinner featuring tender herb-crusted chicken paired with a colorful medley of roasted vegetables. The aromatic blend of oregano, thyme, and parsley complements the natural sweetness of red bell pepper, zucchini, yellow squash, and red onion, creating an appetizing dish that's as nutritious as it is delicious.

NUTRITION

337kcal
Protein
46.2g
Fat
10.0g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Olive Oil

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 cup sliced Red Onion

1 tbsp Fresh Parsley (chopped)

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, mix the olive oil, chopped fresh parsley, dried oregano, dried thyme, garlic powder, salt, and pepper.

  • 4

    Brush the chicken breast with the herb mixture, making sure it is evenly coated on all sides.

  • 5

    Chop the red bell pepper, zucchini, yellow squash, and red onion into bite-sized pieces and spread them around the chicken on the sheet pan.

  • 6

    Drizzle any remaining herb mixture over the vegetables and toss gently to coat.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Allow the dish to rest for a few minutes before serving, and enjoy your balanced, nutrient-rich meal.