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 medium Red Bell Pepper; 1 medium Yellow Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1 medium Carrot; 1 tbsp Olive Oil; 2 cloves Garlic; 1 tsp Fresh Rosemary; 1 tsp 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 vibrant medley of roasted rainbow vegetables paired with tender, herb-crusted chicken. This sheet pan dinner bursts with flavors from rosemary, thyme, and garlic, all while keeping the meal lean and nutritious.

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NUTRITION

Protein

37.1g

Fat

19g

Carbs

38g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 medium Carrot

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

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.
2
In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, and pepper with olive oil.
3
Place the chicken breast on the sheet pan and rub the herb mixture evenly on both sides.
4
Chop the red and yellow bell peppers, zucchini, red onion, and carrot into similar-sized pieces for even roasting.
5
Toss the vegetables with a little extra salt, pepper, and a drizzle of olive oil if needed, then spread them around the chicken on the sheet pan.
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 and slightly charred.
7
Remove from the oven and let rest for 5 minutes before serving.