Name: One-Pan Herb-Roasted Chicken with Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (170g); 1/2 medium Red Bell Pepper (75g); 1/2 medium Yellow Bell Pepper (75g); 1 small Zucchini (110g); 1/2 small Red Onion (50g); 1 tbsp Olive Oil (14g); 1 tsp Dried Rosemary; 1 tsp Dried Thyme; Salt and Pepper to taste

One-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

One-Pan Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant one-pan meal that features a tender, herb-infused chicken breast paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish harmonizes fresh, aromatic herbs with crisp, caramelized vegetables, offering a balanced, satisfying plate that's as visually stunning as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.9g

Fat

18g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Yellow Bell Pepper (75g)

1 small Zucchini (110g)

1/2 small Red Onion (50g)

1 tbsp Olive Oil (14g)

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Place the chicken breast on a large baking sheet.
3
Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and spread them around the chicken.
4
Drizzle olive oil evenly over the chicken and vegetables.
5
Sprinkle dried rosemary, dried thyme, salt, and pepper over the ingredients.
6
Toss the vegetables gently to ensure they are evenly coated with oil and seasonings.
7
Roast everything in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender with some caramelization.
8
Serve hot and enjoy your nutritious, one-pan meal.