Name: Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 0.5 cup Red Bell Pepper, chopped; 0.5 cup Zucchini, chopped; 0.25 cup Red Onion, sliced; 1 tsp Olive Oil; 0.5 cup Cooked Quinoa; 1 tbsp Fresh Rosemary & Thyme; Salt & Black Pepper to taste

Sheet Pan Herb-Roasted Chicken with 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 with Rainbow Vegetables

Enjoy a vibrant, one-pan meal featuring succulent herb-roasted chicken paired with a colorful medley of bell peppers, zucchini, and red onion, all lightly tossed in olive oil and herbs. This dish delivers a satisfying balance of lean protein and fresh veggies, making for a nourishing and visually appealing dinner.

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NUTRITION

Protein

46.1g

Fat

11.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, chopped

0.25 cup Red Onion, sliced

1 tsp Olive Oil

0.5 cup Cooked Quinoa

1 tbsp Fresh Rosemary & Thyme

Salt & Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Place the chicken breast on a sheet pan. Pat dry with paper towels.
3
In a small bowl, mix the olive oil, chopped fresh rosemary and thyme, a pinch of salt and black pepper.
4
Brush the chicken with the herb mixture.
5
Scatter the chopped red bell pepper, zucchini, and sliced red onion around the chicken on the sheet pan. Drizzle any remaining herb mixture over the vegetables.
6
Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
7
Warm the cooked quinoa if desired and serve alongside the roasted chicken and vegetables.
8
Garnish with extra fresh herbs if desired and serve immediately.