Name: Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1/4 medium Red Onion; 1 serving Cherry Tomatoes (~75g); 2.5 tsp Olive Oil; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a colorful medley on a single sheet pan with tender herb-crusted chicken breast paired with vibrant roasted rainbow vegetables. This well-balanced dish is simple to prepare, bursting with fresh flavors, and perfectly suited for a wholesome meal any time of day.

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NUTRITION

Protein

33.9g

Fat

8.9g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 serving Cherry Tomatoes (~75g)

2.5 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

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
Place the chicken breast on the sheet pan and pat dry with a paper towel.
3
Rub the chicken with olive oil, then season generously with salt, pepper, chopped rosemary, and thyme.
4
Chop the red bell pepper, zucchini, red onion, and leave the cherry tomatoes whole. Arrange them around the chicken on the sheet pan.
5
Drizzle a bit of olive oil over the vegetables and season with a pinch of salt and pepper.
6
Place the sheet pan in the oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven, let rest for a few minutes, then serve warm.