Name: Herb-Crusted Sheet Pan Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup sliced Zucchini; 1 cup chopped Bell Pepper; 1 cup Cherry Tomatoes; 1 tsp Olive Oil; 1 clove Garlic, minced; 1/4 tsp Dried Rosemary; 1/4 tsp Dried Thyme; Salt and Black Pepper to taste

Herb-Crusted Sheet Pan Chicken with Roasted 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 Vegetables

Savor tender herb-crusted chicken paired with a vibrant medley of roasted vegetables. This sheet pan dinner is bursting with aromatic rosemary and thyme, offering a satisfying balance of lean protein and fresh produce. Perfect for a wholesome and flavorful meal.

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NUTRITION

Protein

39.5g

Fat

9.7g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Zucchini

1 cup chopped Bell Pepper

1 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic, minced

1/4 tsp Dried Rosemary

1/4 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F and line a sheet pan with parchment paper.
2
Place the chicken breast on the pan. Drizzle with olive oil and rub evenly.
3
Sprinkle the minced garlic, dried rosemary, dried thyme, salt, and black pepper over the chicken.
4
Arrange the sliced zucchini, chopped bell pepper, and cherry tomatoes around the chicken.
5
Toss the vegetables lightly with a little extra olive oil, salt, and pepper.
6
Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
7
Remove from the oven, let rest for a few minutes, and serve hot.