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 medium Red Bell Pepper (~119g); 1 medium Zucchini (~196g); 0.5 medium Red Onion (~55g); 2 tsp Olive Oil (~9.8g); 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 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 the vibrant medley of tender herb-roasted chicken paired with a colorful array of bell pepper, zucchini, and red onion. Lightly drizzled with olive oil and accented with rosemary and thyme, this dish brings balance and brightness to your plate with every bite.

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NUTRITION

Protein

42g

Fat

11.8g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper (~119g)

1 medium Zucchini (~196g)

0.5 medium Red Onion (~55g)

2 tsp Olive Oil (~9.8g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F and line a sheet pan with parchment paper.
2
Cut the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into thick wedges.
3
Place the chicken breast in the center of the sheet pan. Arrange the prepared vegetables around the chicken.
4
Drizzle olive oil evenly over the chicken and vegetables. Finely chop the rosemary and thyme, then sprinkle them over the entire pan. Season with salt and black pepper to taste.
5
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
6
Remove from the oven and let the dish rest for a few minutes before serving.