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 Yellow Bell Pepper; 1 medium Zucchini; 1 medium Carrot; 1 tsp Olive Oil; 0.5 tsp Dried Thyme; 0.5 tsp Dried Rosemary; 0.5 tsp Garlic Powder; 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 medley of roasted rainbow vegetables paired with tender herb-crusted chicken breast. This colorful dish is not only a feast for the eyes but also a balanced plate that delivers wholesome flavors through a blend of fresh produce and aromatic herbs.

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NUTRITION

Protein

40.4g

Fat

9.8g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 medium Zucchini

1 medium Carrot

1 tsp Olive Oil

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

0.5 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and line a sheet pan with parchment paper.
2
Pat the chicken breast dry and season both sides with salt, pepper, dried thyme, dried rosemary, and garlic powder.
3
Cut the red and yellow bell peppers, zucchini, and carrot into bite-sized pieces.
4
Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.
5
Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around the chicken in a single layer.
6
Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.
7
Remove from the oven, let it rest for a few minutes, then serve.