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: 4 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1 medium Carrot; 1 tsp Olive Oil; 1 tbsp Mixed Fresh Herbs; Salt and Black 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

Savor a vibrant medley of roasted rainbow vegetables paired with tender, herb-crusted chicken breast. This dish brings together the fresh crunch of bell peppers, zucchini, red onions, and carrots, all lightly drizzled with olive oil and seasoned with aromatic herbs, creating a beautifully balanced, nutrient-packed meal ideal for any time of day.

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NUTRITION

Protein

39.8g

Fat

9.6g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 medium Carrot

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a sheet pan, arrange the chicken breast and chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces.
3
Drizzle the vegetables with olive oil and sprinkle with mixed fresh herbs, salt, and black pepper.
4
Pat the chicken breast dry, season it generously with salt, pepper, and a portion of the fresh herbs to create a crust.
5
Place the chicken in the center of the pan, surrounded by the seasoned vegetables.
6
Roast in the preheated oven for about 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.