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 cup Mixed Bell Peppers; 1/4 medium Red Onion; 1/2 medium Zucchini; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 2 cloves Minced Garlic; 1 tsp Mixed Dried Herbs; Salt and Black 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 rainbow vegetables and perfectly roasted chicken breast seasoned with fragrant herbs. This simple yet flavorful dish comes together on a single sheet pan, offering a balanced and clean meal that's as visually appealing as it is nutritious.

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NUTRITION

Protein

55.8g

Fat

11.1g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Bell Peppers

1/4 medium Red Onion

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Minced Garlic

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Cut the mixed bell peppers, red onion, and zucchini into bite-sized pieces and spread them evenly on the sheet pan.
3
Place the chicken breast on the center of the sheet pan and drizzle olive oil and lemon juice over it.
4
Sprinkle minced garlic, mixed dried herbs, salt, and black pepper over both the chicken and vegetables.
5
Toss the vegetables gently to ensure they are well coated in the seasoning.
6
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7
Remove from oven, let rest for a few minutes, then slice the chicken and serve it with the roasted vegetables.