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: 6 oz Chicken Breast (~170g); 1 medium Red Bell Pepper; 1 small Zucchini; 1/2 medium Red Onion; 1 medium Carrot; 1/2 cup Grape Tomatoes; 1 tbsp Olive Oil; 1 tsp Fresh Rosemary; 1 tsp Fresh Thyme; Salt and Black 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

Enjoy a vibrant and flavorful dish featuring tender herb-crusted chicken paired with a colorful assortment of roasted vegetables. This sheet pan meal is enhanced with fresh rosemary and thyme, making it as visually appealing as it is delicious, while meeting your nutritional goals.

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NUTRITION

Protein

37g

Fat

18.9g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1 medium Carrot

1/2 cup Grape Tomatoes

1 tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
On a large sheet pan, arrange the chicken breast and chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Add the grape tomatoes whole.
3
Drizzle olive oil over the chicken and vegetables. Sprinkle with fresh rosemary, fresh thyme, salt, and black pepper.
4
Use your hands or tongs to toss the vegetables, ensuring even coating with oil and herbs while keeping the chicken breast intact.
5
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
6
Remove from the oven, let rest for a few minutes, then serve warm.