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: 4 oz Chicken Breast; 1 medium Red Bell Pepper; 1 medium Zucchini; 1 small Red Onion; 1 tsp Olive Oil; 1 clove Garlic; 0.5 tsp Dried Rosemary; 0.5 tsp Dried Thyme; Pinch of Salt; Pinch of Black Pepper

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 a delightful medley of herb-seasoned chicken breast paired with an array of vibrant, roasted rainbow vegetables. This sheet pan meal bursts with flavors from fresh garlic, rosemary, and thyme, elevating the natural sweetness of red bell pepper, zucchini, and red onion into a wholesome, satisfying dish.

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NUTRITION

Protein

39.4g

Fat

9.7g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1 tsp Olive Oil

1 clove Garlic

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Slice the red bell pepper, zucchini, and red onion into even pieces. Mince the garlic.
3
Place the chicken breast on the sheet pan and surround it with the mixed vegetables.
4
Drizzle olive oil over the chicken and vegetables. Sprinkle minced garlic, dried rosemary, dried thyme, salt, and black pepper evenly.
5
Gently toss the vegetables to ensure they are coated, and lightly rub the seasoning onto the chicken.
6
Roast in the preheated oven for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven and let it rest for a few minutes before serving.