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 Carrot; 1 medium Red Bell Pepper (sliced in half); 1 medium Zucchini (sliced half); 1/2 cup chopped Broccoli; 1 tbsp Olive Oil; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; 2 cloves Garlic, minced; 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 mix of herbed roasted chicken and crisp, colorful vegetables all cooked simultaneously on a sheet pan. This easy, one-pan meal offers a delightful blend of savory chicken accented with fresh herbs and a medley of naturally sweet and crunchy vegetables, perfect for a balanced dinner.

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NUTRITION

Protein

35.0g

Fat

18.4g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Red Bell Pepper (sliced in half)

1 medium Zucchini (sliced half)

1/2 cup chopped Broccoli

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

2 cloves Garlic, minced

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
Place the chicken breast in the center of the pan.
3
Arrange the chopped vegetables (carrot, red bell pepper, zucchini, and broccoli) around the chicken.
4
Drizzle olive oil over the chicken and vegetables.
5
Sprinkle chopped rosemary, thyme, minced garlic, salt, and pepper evenly over the entire pan.
6
Toss the vegetables gently to coat them in the seasonings and oil.
7
Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with some charred edges.
8
Remove from the oven, let rest for a few minutes, then serve warm.