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; 1 cup Red Bell Pepper (chopped); 1 cup Broccoli Florets; 1 medium Zucchini (sliced); ½ cup Red Onion (sliced); 1 tbsp Olive Oil; 1 tsp Mixed Dried Herbs; Salt and 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 a vibrant medley of succulent herb-roasted chicken paired with an array of colorful vegetables. This sheet pan meal features tender chicken breast crowned with red bell pepper, broccoli, zucchini, and red onion, all roasted to perfection with a fragrant drizzle of olive oil and a sprinkle of herbs.

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NUTRITION

Protein

59.8g

Fat

18.1g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Red Bell Pepper (chopped)

1 cup Broccoli Florets

1 medium Zucchini (sliced)

½ cup Red Onion (sliced)

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

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 chop the red bell pepper, broccoli florets, zucchini, and red onion. Spread them evenly on the pan.
3
Drizzle olive oil over the chicken and vegetables. Sprinkle the mixed dried herbs, salt, and pepper over everything.
4
Toss the vegetables lightly to ensure they are evenly coated with oil and seasoning.
5
Place the sheet pan in the preheated 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 charred around the edges.
6
Remove from the oven, let the chicken rest for a few minutes, then serve warm.