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: 4 ounces Chicken Breast; 1 medium Red Bell Pepper; 1 medium Yellow Bell Pepper; 0.5 medium Zucchini; 1 quarter medium Red Onion; 1 teaspoon Olive Oil; 1 teaspoon Dried Thyme; 1 teaspoon Dried Oregano

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

Savor a vibrant plate featuring tender herb-infused chicken breast accompanied by a medley of colorful vegetables roasted to perfection. This dish bursts with the natural sweetness of bell peppers and the subtle crunch of zucchini and red onion, all elevated by aromatic herbs and a drizzle of olive oil.

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NUTRITION

Protein

38.5g

Fat

8.8g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

0.5 medium Zucchini

1 quarter medium Red Onion

1 teaspoon Olive Oil

1 teaspoon Dried Thyme

1 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 425°F.
2
Prepare a sheet pan by lightly coating it with olive oil or lining it with parchment paper.
3
Cut the red and yellow bell peppers into strips, slice the zucchini into half-moons, and cut the red onion into thin wedges.
4
Place the chicken breast on the center of the sheet pan. Arrange the prepared vegetables around the chicken.
5
Drizzle olive oil over the chicken and vegetables, then sprinkle the dried thyme and oregano evenly.
6
Season with a pinch of salt and pepper to taste.
7
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.
8
Remove the sheet pan from the oven, let it rest for a few minutes, then serve warm.