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 (approx 142g); 1 medium Red Bell Pepper; 1/2 cup sliced Zucchini; 1/2 cup Cherry Tomatoes; 1/4 small Red Onion; 2 tsp Olive Oil; 1 tsp Mixed Dried Herbs; 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

Enjoy a vibrant and satisfying dish featuring herb-crusted chicken breast paired with a colorful array of roasted vegetables. The aromatic herbs, tender chicken, and lightly caramelized vegetables create a balanced meal that’s both wholesome and flavorful.

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NUTRITION

Protein

33.8g

Fat

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 142g)

1 medium Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1/4 small Red Onion

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a sheet pan, arrange the chicken breast and sliced vegetables: red bell pepper, zucchini, cherry tomatoes, and red onion.
3
Drizzle the olive oil evenly over the chicken and vegetables. Sprinkle with mixed dried herbs, salt, and black pepper.
4
Using your hands or a spatula, gently toss the vegetables to ensure they are evenly coated with the oil and seasonings, while leaving the chicken breast intact.
5
Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
6
Remove from the oven and let the dish rest for a few minutes before serving. Enjoy your balanced and flavorful meal!