Name: Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1 cup Mixed Rainbow Vegetables; 2 tsp Olive Oil; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; 1/2 tsp Garlic Powder; Salt and Pepper to taste

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant medley of roasted rainbow vegetables paired with a perfectly herb-crusted chicken breast for a dish that's both wholesome and bursting with flavor. The crisp-tender vegetables and juicy, seasoned chicken make every bite a celebration of colors and taste.

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NUTRITION

Protein

44.7g

Fat

14.4g

Carbs

9.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Rainbow Vegetables

2 tsp Olive Oil

1/2 tsp Dried Rosemary

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
On a sheet pan, arrange the chicken breast and surround it with the mixed rainbow vegetables.
3
Drizzle the olive oil evenly over the chicken and vegetables.
4
Sprinkle dried rosemary, thyme, garlic powder, salt, and pepper over both the chicken and vegetables, ensuring even coverage.
5
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.
6
Remove the pan from the oven, let the chicken rest for a few minutes, then serve and enjoy.