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: 6 oz Chicken Breast; 1/2 cup chopped Red Bell Pepper; 1/2 cup chopped Zucchini; 1/2 cup chopped Yellow Squash; 1/4 cup sliced Red Onion; 1/2 cup Cherry Tomatoes; 2 tsp Olive Oil; 1 tsp Mixed Dried Herbs; 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, well-balanced dish featuring tender herb-roasted chicken breast paired with a colorful medley of fresh vegetables. This meal delights with its aromatic herbs and irresistible roasted flavors, perfect for a nourishing dinner that’s both satisfying and wholesome.

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NUTRITION

Protein

38.4g

Fat

13.9g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/2 cup chopped Yellow Squash

1/4 cup sliced Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the pan. Arrange red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes around the chicken.
3
Drizzle olive oil evenly over the chicken and vegetables. Sprinkle the mixed dried herbs, salt, and pepper over everything.
4
Toss the vegetables gently to ensure they are well coated with oil and seasonings.
5
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.
6
Allow the dish to rest for a few minutes before serving to let the flavors meld.