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 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1 tbsp Extra Virgin Olive Oil; 2 cloves Garlic; 1 tsp Dried Rosemary; 1 tsp Dried Thyme; Salt and Black 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 the vibrant flavors of tender herb-roasted chicken accompanied by a medley of colorful vegetables. This balanced dish delivers juicy, oven-roasted chicken paired with sweet bell peppers, zucchini, and red onion, all enhanced with aromatic rosemary, thyme, and garlic. Enjoy a meal that satisfies both your taste buds and nutritional goals.

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NUTRITION

Protein

56.8g

Fat

18g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2
Place the chicken breast on the sheet pan. Arrange chopped red bell pepper, sliced zucchini, and red onion wedges around the chicken.
3
In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
4
Drizzle the herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.
5
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
6
Remove from the oven, let rest for a couple of minutes, and serve warm.