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 (~170g); 1 medium Red Bell Pepper (~120g); 1 small Zucchini (~150g); 1/4 medium Red Onion (~40g); 1 cup Cherry Tomatoes (~100g); 1 tsp Olive Oil (~5g); 1 tsp Mixed Dried Herbs; 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 tender herb-crusted chicken breast. A simple sheet pan dish that offers a delightful blend of textures and flavors, perfect for a wholesome meal any time of day.

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NUTRITION

Protein

44.3g

Fat

8.6g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~120g)

1 small Zucchini (~150g)

1/4 medium Red Onion (~40g)

1 cup Cherry Tomatoes (~100g)

1 tsp Olive Oil (~5g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Line a sheet pan with parchment paper for easy cleanup.
3
On a small bowl, combine olive oil, dried herbs, salt, and pepper.
4
Place the chicken breast on the sheet pan and brush both sides with the herb mixture.
5
Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Spread them evenly around the chicken.
6
Toss the vegetables lightly with any remaining herb mixture on the pan.
7
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
8
Allow to rest for a few minutes before slicing the chicken and serving alongside the roasted vegetables.