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: 4 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Yellow Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1 teaspoon Olive Oil; 1 clove Garlic; 1 teaspoon Mixed Dried Herbs; Salt and 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

Savor a vibrant medley of tender herb-roasted chicken paired with a colorful array of bell peppers, zucchini, and red onion. This one-pan meal is perfectly seasoned with garlic and fresh herbs, creating a delicious balance of flavors and textures that make each bite a celebration of wholesome ingredients.

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NUTRITION

Protein

39.6g

Fat

9.7g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 small Red Onion

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Mixed Dried Herbs

Salt and Black 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 along with chopped red bell pepper, yellow bell pepper, sliced zucchini, and red onion wedges.
3
Drizzle olive oil evenly over the chicken and vegetables.
4
Mince the garlic and sprinkle it over the pan along with mixed dried herbs, salt, and black pepper.
5
Toss the vegetables slightly to coat them in the seasoning and oil, ensuring even distribution.
6
Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.
7
Remove from the oven and let it rest for a few minutes before serving.