Name: Sheet Pan Herb-Roasted Chicken with 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 Zucchini; 1/2 medium Red Onion; 1 tbsp Olive Oil; 1 clove Garlic; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; Salt and Pepper to taste

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant one-pan meal featuring tender herb-roasted chicken complemented by a medley of colorful vegetables. The juicy chicken breast, marinated in olive oil, garlic, rosemary, and thyme, is roasted alongside red bell pepper, zucchini, and red onion until perfectly caramelized, creating a dish that's as nourishing as it is delicious.

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NUTRITION

Protein

35.2g

Fat

18.1g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1 tbsp Olive Oil

1 clove Garlic

1/2 tsp Dried Rosemary

1/2 tsp Dried 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 for easy cleanup.
2
In a small bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
3
Place the chicken breast in the center of the sheet pan. Arrange the sliced red bell pepper, zucchini (sliced into half-moons), and red onion (sliced into wedges) around the chicken.
4
Drizzle the herb and olive oil mixture evenly over the chicken and vegetables, ensuring everything is well-coated.
5
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.
6
Remove from the oven, let rest for a few minutes, and serve warm.