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; 0.5 cup sliced Red Bell Pepper; 0.5 cup sliced Yellow Bell Pepper; 0.5 cup sliced Zucchini; 0.25 cup sliced Red Onion; 1 tbsp Olive Oil; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 1/4 tsp Garlic Powder

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 vibrant and healthful meal with herb-seasoned chicken paired with a colorful medley of roasted vegetables. The aromatic rosemary, thyme, and garlic infuse every bite, making this dish a sensory delight that’s as visually appealing as it is nutritious.

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NUTRITION

Protein

34.7g

Fat

18.2g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Yellow Bell Pepper

0.5 cup sliced Zucchini

0.25 cup sliced Red Onion

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/4 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a sheet pan with parchment paper.
2
Pat the chicken breast dry and place it on one side of the sheet pan.
3
In a small bowl, mix the fresh rosemary, thyme, garlic powder, a pinch of salt, and pepper.
4
Season the chicken breast evenly with the herb mixture.
5
On the other side of the sheet pan, arrange the sliced red bell pepper, yellow bell pepper, zucchini, and red onion.
6
Drizzle the olive oil over the vegetables and toss to ensure they are lightly coated.
7
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8
Remove from the oven, let it rest for a few minutes, and then serve.