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 sliced Red Bell Pepper; 1 cup sliced Zucchini; 1 medium Red Onion; 1 tsp Olive Oil; 1 tbsp chopped Fresh Rosemary; 1 tbsp chopped Fresh Thyme; 2 cloves minced Garlic; 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 the vibrant flavors of tender herb-crusted chicken paired with a medley of roasted rainbow vegetables. This balanced dish features crisp, sweet red bell peppers, zucchini, and red onion, all lightly tossed in olive oil and aromatic herbs, delivering a delightful combination of textures and earthy, fresh notes.

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NUTRITION

Protein

38.7g

Fat

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 medium Red Onion

1 tsp Olive Oil

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

2 cloves minced Garlic

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Place the chicken breast on a large sheet pan and season generously with salt and pepper.
3
In a bowl, mix the red bell pepper, zucchini, and red onion with olive oil, minced garlic, fresh rosemary, and thyme. Season with salt and pepper.
4
Arrange the vegetables around the chicken on the sheet pan.
5
Bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender with a slight char.
6
Remove from the oven and let the chicken rest for a few minutes before slicing. Serve warm with the roasted vegetables.