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 (skinless); 1 medium Red Bell Pepper; 1 medium Zucchini; 0.5 small Red Onion; 1 tsp Olive Oil; 2 cloves Garlic; 2 sprigs Fresh Rosemary; Salt & 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 herb-roasted chicken paired with a colorful blend of bell pepper, zucchini, and red onion. This one-pan dish harmonizes tender chicken with fresh, lightly roasted vegetables, kissed by fragrant herbs and a drizzle of olive oil, perfect for a nutritious and satisfying meal any time of day.

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NUTRITION

Protein

39.1g

Fat

9.5g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1 medium Red Bell Pepper

1 medium Zucchini

0.5 small Red Onion

1 tsp Olive Oil

2 cloves Garlic

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Cut the chicken breast into even pieces if desired, or keep whole; season with salt, pepper, minced garlic, and chopped rosemary.
3
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper.
4
Arrange the seasoned chicken and vegetables in a single layer on the sheet pan.
5
Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
6
Serve warm and enjoy a balanced meal!