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; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Zucchini, chopped; 1/2 cup Carrot, sliced; 1/4 cup Red Onion, chopped; 1 tsp Olive Oil; 1 tbsp Mixed Fresh Herbs

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

Savor a vibrant, wholesome dish featuring tender herb-crusted chicken paired with an array of colorful, oven-roasted vegetables. This meal is perfectly balanced with lean protein, fresh produce, and a hint of aromatic herbs, offering a delightful mix of textures and flavors that make each bite both nutritious and satisfying.

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NUTRITION

Protein

45.8g

Fat

10.1g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1/2 cup Carrot, sliced

1/4 cup Red Onion, chopped

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
In a small bowl, combine the mixed fresh herbs with a pinch of salt and pepper.
3
Place the chicken breast on the sheet pan and rub with part of the herb mixture to create a crust.
4
In a separate bowl, toss the chopped red bell pepper, zucchini, carrot, and red onion with olive oil, remaining herbs, salt, and pepper.
5
Arrange the vegetables around the chicken on the sheet pan in a single layer.
6
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.
7
Remove from oven, let rest for a few minutes, and serve warm.