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: 6 oz Chicken Breast; 1/2 cup Red Bell Pepper (diced); 1/2 cup Zucchini (sliced); 1/4 medium Red Onion (wedged); 1/2 cup Cherry Tomatoes; 1 tsp Olive Oil; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1/2 tsp Garlic Powder; Salt and 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 medley of roasted rainbow vegetables paired with succulent herb-crusted chicken breast. This sheet pan dinner is seasoned with a blend of thyme, rosemary, and garlic powder, offering a bright and savory flavor profile that's as visually appealing as it is delicious.

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NUTRITION

Protein

37.5g

Fat

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Red Bell Pepper (diced)

1/2 cup Zucchini (sliced)

1/4 medium Red Onion (wedged)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1/2 tsp Garlic Powder

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
Pat the chicken breast dry and season generously with salt, pepper, thyme, rosemary, and garlic powder on both sides.
3
Arrange the chicken breast in the center of the sheet pan.
4
In a bowl, toss the red bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
5
Spread the vegetables evenly around the chicken on the sheet pan.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let rest for a few minutes before serving.