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: 6 oz Chicken Breast (170g); 1/2 cup sliced Red Bell Pepper (75g); 1/2 cup sliced Zucchini (75g); 1/4 cup sliced Red Onion (40g); 1 tbsp Olive Oil; 1 tsp Mixed Dried Herbs; 1 tsp Garlic Powder; Salt and 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 sheet pan meal featuring tender herb-roasted chicken paired with an assortment of colorful, roasted rainbow vegetables. This dish is designed to be both nutritious and satisfying, with a perfect blend of lean protein and wholesome vegetables enhanced by aromatic herbs and a drizzle of olive oil.

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NUTRITION

Protein

41.3g

Fat

16.8g

Carbs

13.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup sliced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (75g)

1/4 cup sliced Red Onion (40g)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast and scatter the sliced red bell pepper, zucchini, and red onion.
3
Drizzle the olive oil evenly over the chicken and vegetables.
4
Sprinkle the mixed dried herbs, garlic powder, salt, and pepper over everything.
5
Toss the vegetables gently to coat evenly in the seasonings.
6
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let the chicken rest for a few minutes before serving. Enjoy your balanced, nutrient-packed meal!