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 medium Red Bell Pepper; 1 half-medium Zucchini; 1 small Red Onion; 1 tsp Olive Oil; 1 tsp Mixed Dried Herbs; 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

Savor the vibrant flavors of perfectly seasoned chicken paired with a colorful medley of roasted bell peppers, zucchini, and red onion. This dish brings together a delicate herb crust on tender chicken with the natural sweetness of caramelized vegetables, finished off with a drizzle of olive oil for a satisfying, healthy meal.

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NUTRITION

Protein

45.8g

Fat

9.5g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 half-medium Zucchini

1 small Red Onion

1 tsp 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
Place the chicken breast on a sheet pan and coat it lightly with olive oil. Sprinkle the mixed dried herbs, salt, and pepper evenly on the chicken to create an herb crust.
3
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Arrange the vegetables around the chicken on the sheet pan.
4
Drizzle a little extra olive oil over the vegetables and season with a pinch of salt and pepper.
5
Roast the chicken and vegetables in the oven for about 20-25 minutes or until the chicken is cooked through and the vegetables are tender with slight caramelization.
6
Remove from the oven, let rest briefly, and serve warm.