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: 5 oz Boneless Skinless Chicken Breast; 1/2 cup chopped Red Bell Pepper; 1/2 cup sliced Zucchini; 1/2 cup sliced Red Onion; 1/2 cup chopped Yellow Squash; 1 tbsp Olive Oil; 2 tbsp Fresh Rosemary and Thyme (chopped); 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

Savor a vibrant medley of roasted rainbow vegetables paired with herb-crusted chicken breast. This dish features tender, juicy chicken accented with fragrant rosemary and thyme, perfectly complemented by an array of colorful vegetables and a drizzle of golden olive oil. A balanced and flavorful meal, ideal for dinner or any time you crave a wholesome, nutrient-packed plate.

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NUTRITION

Protein

38.2g

Fat

18.7g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup chopped Yellow Squash

1 tbsp Olive Oil

2 tbsp Fresh Rosemary and Thyme (chopped)

Salt and Pepper to taste

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PREPARATION

1
Preheat oven to 425°F.
2
On a sheet pan, arrange the chicken breast and surround it with the red bell pepper, zucchini, red onion, and yellow squash.
3
Drizzle the olive oil over the chicken and vegetables. Sprinkle the chopped rosemary and thyme evenly, and season with salt and pepper.
4
Gently rub the seasonings into the chicken to create a light herb crust.
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 and slightly caramelized.
6
Remove from the oven, let rest for a few minutes, then serve warm.