Name: Herb-Crusted Sheet Pan Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Bell Pepper; 1 small Zucchini; 1/2 Red Onion; 1 cup Cherry Tomatoes; 1 tbsp Olive Oil; 1 tsp Dried Thyme; 1 tsp Dried Rosemary; Salt and Pepper to taste

Herb-Crusted Sheet Pan Chicken with Roasted 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 Vegetables

Enjoy a vibrant and wholesome meal featuring a tender, herb-seasoned chicken breast paired with a medley of roasted vegetables. This sheet pan creation is burst with flavors from fresh bell pepper, zucchini, red onion, and sweet cherry tomatoes, lightly drizzled with olive oil and sprinkled with aromatic herbs. The perfect balance of lean protein and nutrient-rich vegetables makes this dish both satisfying and nourishing.

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NUTRITION

Protein

38.7g

Fat

18.9g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1/2 Red Onion

1 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Dried Thyme

1 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper or lightly grease it.
2
Place the chicken breast in the center of the sheet pan.
3
Arrange chopped bell pepper, sliced zucchini, halved red onion, and cherry tomatoes around the chicken.
4
Drizzle olive oil evenly over the chicken and vegetables.
5
Sprinkle dried thyme, dried rosemary, salt, and pepper over the entire pan.
6
Toss the vegetables slightly to ensure they are evenly coated with oil and herbs.
7
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
8
Remove from the oven, allow to rest for a few minutes, and serve hot.