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 Red Bell Pepper; 1/2 Yellow Bell Pepper; 1 small Zucchini; 1/2 Red Onion; 1 tsp Olive Oil; 1 tsp Mixed Dried Herbs; 1 tsp Garlic Powder; Salt and Pepper

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

A vibrant sheet pan meal featuring succulent herb-crusted chicken paired with an array of roasted rainbow vegetables. This dish is both colorful and nutritious, with tender chicken breast elevated by a zesty herb blend, and a medley of bell peppers, zucchini, and red onion adds a burst of natural sweetness and crunch. Perfect for a balanced meal any time of day.

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NUTRITION

Protein

46.8g

Fat

10.5g

Carbs

23.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 Red Bell Pepper

1/2 Yellow Bell Pepper

1 small Zucchini

1/2 Red Onion

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper

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PREPARATION

1
Preheat the oven to 425°F and line a sheet pan with parchment paper.
2
Pat the chicken breast dry and season with salt, pepper, mixed dried herbs, and garlic powder.
3
Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges.
4
Place the seasoned chicken and chopped vegetables on the sheet pan. Drizzle olive oil over the vegetables and toss to coat evenly.
5
Arrange everything in a single layer to ensure even roasting.
6
Roast in the preheated oven for about 20-25 minutes or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly charred.
7
Remove from the oven, let rest for a few minutes, then serve warm.