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; 1/2 cup Chopped Red Bell Pepper; 1/2 cup Sliced Zucchini; 1/2 cup Cherry Tomatoes; 1/4 medium Red Onion, sliced; 2 tbsp Olive Oil; 1/4 tsp Dried Rosemary; 1/4 tsp Dried Thyme; 1/4 tsp Garlic Powder; Salt & 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

Enjoy a vibrant medley of herb-roasted chicken paired with a colorful array of vegetables all roasted together on a sheet pan. The tender, juicy chicken and the caramelized vegetables infused with rosemary, thyme, and garlic create a delightful balance of savory flavors and a satisfying finish.

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NUTRITION

Protein

39.9g

Fat

31.6g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Chopped Red Bell Pepper

1/2 cup Sliced Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion, sliced

2 tbsp Olive Oil

1/4 tsp Dried Rosemary

1/4 tsp Dried Thyme

1/4 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F.
2
Place the chicken breast and all chopped vegetables on a sheet pan.
3
Drizzle the olive oil evenly over the chicken and vegetables.
4
Sprinkle dried rosemary, thyme, garlic powder, salt, and pepper over the entire pan.
5
Toss the vegetables gently to ensure an even coating of oil and seasonings.
6
Arrange the chicken breast in the center with vegetables surrounding it in a single layer.
7
Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
8
Let the chicken rest for a few minutes before serving. Enjoy your dish!