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: 5 oz Chicken Breast; 0.5 medium Red Bell Pepper; 0.5 medium Yellow Bell Pepper; 0.5 medium Zucchini; 0.25 medium Red Onion; 0.5 cup Cherry Tomatoes; 2 tsp Olive Oil; 1 tbsp Fresh Herbs (Rosemary & Thyme); 1 tbsp Lemon Juice

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, wholesome dish featuring tender herb-infused chicken breast, perfectly roasted alongside a medley of colorful vegetables. The aroma of fresh herbs and olive oil elevated with a hint of citrus makes this dish as delightful to the senses as it is nutritious.

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NUTRITION

Protein

35.7g

Fat

9.3g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 medium Red Bell Pepper

0.5 medium Yellow Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

0.5 cup Cherry Tomatoes

2 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 425°F.
2
On a large sheet pan, arrange the chicken breast and chopped vegetables: red and yellow bell peppers, zucchini, red onion, and cherry tomatoes.
3
Drizzle olive oil over the chicken and vegetables. Squeeze lemon juice on top and sprinkle with chopped fresh rosemary and thyme.
4
Toss the vegetables gently so they are evenly coated with the oil, herbs, and lemon.
5
Season everything lightly with salt and pepper to taste.
6
Place the sheet pan in the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized around the edges.
7
Remove from the oven, let rest for a few minutes, and serve warm.