Name: Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 medium Red Bell Pepper; 1/2 cup diced Zucchini; 1/4 small Red Onion; 1 serving Cherry Tomatoes (~5 tomatoes); 2 tsp Olive Oil; 1 tsp Mixed Dried Herbs; 1 tsp Garlic Powder; Salt & Pepper to taste

Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Rainbow Vegetables

Savor this vibrant, one-pan dish featuring tender herb-roasted chicken paired with a medley of colorful vegetables. The aromatic blend of rosemary and thyme enhances the naturally sweet bell peppers, zucchini, red onion, and cherry tomatoes, creating a wholesome, visually stunning, and nutrient-packed meal.

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NUTRITION

Protein

40.6g

Fat

13.6g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup diced Zucchini

1/4 small Red Onion

1 serving Cherry Tomatoes (~5 tomatoes)

2 tsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the 6 oz chicken breast along with the sliced red bell pepper, diced zucchini, quartered red onion, and whole cherry tomatoes.
3
Drizzle the olive oil evenly over the chicken and vegetables.
4
Sprinkle the mixed dried herbs, garlic powder, salt, and pepper evenly over everything.
5
Toss the vegetables gently to ensure they are coated in oil and seasonings, keeping the chicken breast intact for an even roast.
6
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 with slight caramelization.
7
Remove from the oven, let rest for a few minutes, then serve warm.