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 chopped Red Bell Pepper; 1/2 cup sliced Zucchini; 1/2 cup sliced Yellow Squash; 1/2 cup chopped Red Onion; 2 tsp Olive Oil; 1 tbsp Herb & Spice Mix

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 dish offers a delightful balance of tender protein and colorful, crisp vegetables, finished with a drizzle of olive oil and a blend of aromatic herbs.

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NUTRITION

Protein

37.3g

Fat

13.7g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Yellow Squash

1/2 cup chopped Red Onion

2 tsp Olive Oil

1 tbsp Herb & Spice Mix

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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.
3
In a large bowl, combine the chopped red bell pepper, sliced zucchini, sliced yellow squash, and red onion.
4
Drizzle the vegetables with olive oil and sprinkle with the herb and spice mix. Toss to ensure even coating.
5
Arrange the seasoned vegetables around the chicken breast on the sheet pan.
6
Lightly coat the chicken breast with the remaining herb mix, ensuring an even herb crust.
7
Roast in the preheated oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.
8
Remove from the oven, let rest for a few minutes, and serve warm.