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: 4 oz Chicken Breast; 1/2 medium Red Bell Pepper; 1 small Yellow Squash; 1 small Zucchini; 1 small Carrot; 1 tbsp Olive Oil; 1/2 tsp Dried Thyme; 1/2 tsp Dried Rosemary; Salt and Pepper

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

A vibrant and wholesome sheet pan creation featuring succulent herb-crusted chicken accompanied by an array of colorful roasted vegetables. This dish is as visually appealing as it is nutritious, with tender chicken and caramelized veggies infused with aromatic herbs, making it a perfect balanced meal.

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NUTRITION

Protein

38.9g

Fat

19.1g

Carbs

19.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1 small Yellow Squash

1 small Zucchini

1 small Carrot

1 tbsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper

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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
Chop the red bell pepper, yellow squash, zucchini, and carrot into even bite-sized pieces and spread them around the chicken.
4
Drizzle olive oil over the chicken and vegetables. Sprinkle dried thyme, rosemary, salt, and pepper evenly.
5
Gently toss the vegetables to coat with oil and spices, ensuring the chicken remains seasoned on all sides.
6
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight caramelization.
7
Remove from the oven, let rest for a couple of minutes, and serve warm.