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 Chicken Breast; 1/2 medium Red Bell Pepper; 1/2 medium Zucchini; 1/4 medium Red Onion; 1/2 cup Cherry Tomatoes; 1/2 tbsp Olive Oil; 2 tbsp Mixed Fresh Herbs; 1 clove Garlic; Salt and Black 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 this vibrant and balanced dish featuring succulent herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables. The combination of aromatic herbs and roasted veggies creates a delightful harmony of flavors and textures, perfect for a wholesome meal any time of day.

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NUTRITION

Protein

45.9g

Fat

12.8g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

2 tbsp Mixed Fresh Herbs

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Pat the chicken breast dry with paper towels. In a small bowl, combine chopped mixed fresh herbs, minced garlic, salt, and black pepper.
3
Rub the herb mixture evenly over the chicken breast.
4
Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange all vegetables on the sheet pan around the chicken.
5
Drizzle the olive oil over the vegetables and toss gently to coat.
6
Place the sheet pan in the preheated oven and roast for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and lightly charred.
7
Allow the dish to rest for a few minutes before serving, and enjoy your balanced, vibrant meal.