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; 0.5 cup Red Bell Pepper; 0.5 cup Zucchini; 0.5 cup Sliced Carrots; 0.5 cup Wedged Red Onion; 1 tsp Olive Oil; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 0.5 tsp Garlic Powder; 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 herb-crusted chicken breasts, all cooked on a single sheet pan for simplicity and fresh flavors. This dish features tender, juicy chicken balanced with colorful, caramelized veggies, creating a perfect harmony of taste and nutrition.

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NUTRITION

Protein

37.3g

Fat

9.1g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup Red Bell Pepper

0.5 cup Zucchini

0.5 cup Sliced Carrots

0.5 cup Wedged Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the sheet pan. Drizzle with olive oil and season with salt, pepper, rosemary, thyme, and garlic powder to form a herb crust.
3
Chop the red bell pepper, zucchini, carrots, and red onion into similar-sized pieces and arrange them around the chicken on the sheet pan.
4
Lightly drizzle additional olive oil over the vegetables, and sprinkle with a pinch of salt and pepper.
5
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
6
Remove from the oven, let rest for a few minutes, then serve warm.