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. The aromatic blend of rosemary, thyme, and parsley perfectly complements the savory chicken, while a drizzle of olive oil and a splash of lemon elevate the dish to a delightful, balanced meal ideal for any time of the day.

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NUTRITION

354kcal
Protein
35.9g
Fat
11.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1 small Red Onion

1/2 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Fresh Parsley

1/2 teaspoon Garlic Powder

1 tablespoon Lemon Juice

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

    In a small bowl, combine the olive oil, chopped rosemary, thyme, parsley, garlic powder, lemon juice, salt, and pepper to create the herb marinade.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush generously with the herb mixture, ensuring an even coating.

  • 4

    Chop the red bell pepper, zucchini, yellow squash, and red onion into roughly equal-sized pieces. Spread the vegetables on the other side of the sheet pan.

  • 5

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

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, then slice and 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 paired with tender, herb-crusted chicken breast. The aromatic blend of rosemary, thyme, and parsley perfectly complements the savory chicken, while a drizzle of olive oil and a splash of lemon elevate the dish to a delightful, balanced meal ideal for any time of the day.

NUTRITION

354kcal
Protein
35.9g
Fat
11.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1 small Red Onion

1/2 tablespoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1 teaspoon Fresh Parsley

1/2 teaspoon Garlic Powder

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, parsley, garlic powder, lemon juice, salt, and pepper to create the herb marinade.

  • 3

    Place the chicken breast on one side of the sheet pan. Brush generously with the herb mixture, ensuring an even coating.

  • 4

    Chop the red bell pepper, zucchini, yellow squash, and red onion into roughly equal-sized pieces. Spread the vegetables on the other side of the sheet pan.

  • 5

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

  • 6

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

  • 7

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