Name: Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Yellow Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 0.5 cup Cherry Tomatoes; 1 tbsp Olive Oil; 2 sprigs Fresh Rosemary; 2 cloves Garlic; Salt and Pepper to taste

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant medley of tender, herb-infused chicken breast paired with a rainbow of roasted vegetables. This dish bursts with color, flavor, and satisfying textures, making it a healthy and delicious option for any meal.

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NUTRITION

Protein

37.3g

Fat

18.8g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

0.5 cup Cherry Tomatoes

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly oil it.
2
Pat the chicken breast dry and place it in the center of the sheet pan.
3
Roughly chop the red bell pepper, yellow bell pepper, zucchini, red onion, and halve the cherry tomatoes. Scatter them around the chicken.
4
In a small bowl, whisk together the olive oil, minced garlic, finely chopped rosemary leaves, salt, and pepper.
5
Drizzle the olive oil mixture evenly over the chicken and vegetables, ensuring that everything is lightly coated.
6
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
7
Remove from the oven, let the dish rest for a few minutes, then serve warm.