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; 1/2 cup Red Bell Pepper, sliced; 1/2 cup Zucchini, sliced; 1/2 small Red Onion, sliced; 1/2 cup Yellow Squash, sliced; 2 tsp Olive Oil; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; 1 tsp Garlic Powder; Salt & 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 satisfying sheet pan meal featuring tender, herb-crusted chicken paired with a rainbow medley of roasted vegetables. This dish boasts a delightful mix of textures and flavors, balancing lean protein and fresh produce for a nourishing, clean eating experience.

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NUTRITION

Protein

37.8g

Fat

13.7g

Carbs

17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/2 small Red Onion, sliced

1/2 cup Yellow Squash, sliced

2 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
In a small bowl, mix olive oil, dried rosemary, dried thyme, garlic powder, salt and pepper.
3
Place the chicken breast on the sheet pan and coat it evenly with the herb-oil mixture.
4
Arrange the red bell pepper, zucchini, red onion, and yellow squash around the chicken.
5
Drizzle any remaining herb mixture over the vegetables and toss lightly to coat.
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.
7
Remove from the oven, let it rest for a few minutes, then slice the chicken if desired and serve immediately.