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; 1 cup Mixed Bell Peppers; 0.5 medium Zucchini; 0.25 medium Red Onion; 0.5 cup Cherry Tomatoes; 1 tsp Olive Oil; 0.5 tsp Garlic Powder; 0.5 tsp Dried Italian Herbs

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, one-pan meal featuring succulent herb-roasted chicken paired with an assortment of colorful vegetables. The tender chicken breast is perfectly seasoned with garlic and Italian herbs, while the rainbow vegetables add a burst of sweetness and crunch, making this dish both nourishing and delicious.

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NUTRITION

Protein

46.8g

Fat

10.1g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Bell Peppers

0.5 medium Zucchini

0.25 medium Red Onion

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Dried Italian Herbs

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
Place the chicken breast in the center of the sheet pan.
3
In a large bowl, combine the mixed bell peppers, sliced zucchini, red onion, and cherry tomatoes.
4
Drizzle the vegetables with olive oil and sprinkle with garlic powder and dried Italian herbs; season with a pinch of salt and pepper if desired.
5
Toss the vegetables until evenly coated, then spread them around the chicken on the sheet pan.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
7
Remove from the oven, slice the chicken if desired, and serve warm.