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: 6 oz Chicken Breast; 0.5 medium Red Bell Pepper; 0.5 medium Yellow Bell Pepper; 0.5 medium Zucchini; 1 small Carrot; 2 tsp Olive Oil; 2 cloves Garlic; 1 tsp Mixed Dried Herbs; 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 and flavorful sheet pan dinner featuring juicy herb-crusted chicken paired with a colorful medley of roasted vegetables. The blend of aromatic herbs, tender chicken, and crisp-tender veggies creates a satisfying and wholesome meal perfect for any time of day.

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NUTRITION

Protein

38g

Fat

13.6g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Yellow Bell Pepper

0.5 medium Zucchini

1 small Carrot

2 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

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, mix the olive oil, minced garlic, mixed dried herbs, salt, and pepper.
3
Place the chicken breast on the prepared sheet pan. Brush both sides with the herbed olive oil mixture.
4
Chop the red bell pepper, yellow bell pepper, zucchini, and carrot into bite-sized pieces. Toss in the remaining olive oil mixture to coat evenly.
5
Arrange the vegetables around the chicken on the sheet pan.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.
7
Remove from the oven and let rest for a few minutes before serving.