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; 1/2 large Red Bell Pepper; 1/2 large Yellow Bell Pepper; 1 small Zucchini; 1/4 medium Red Onion; 1/2 cup Cherry Tomatoes; 2 tsp Olive Oil; 1 tsp Dried Oregano; 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

Savor the vibrant flavors of herb-crusted chicken paired with a colorful medley of roasted vegetables. This dish boasts tender, juicy chicken infused with fragrant herbs and a harmonious mix of bell peppers, zucchini, red onion, and cherry tomatoes, all lightly tossed in olive oil and roasted to perfection.

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NUTRITION

Protein

42.3g

Fat

14g

Carbs

19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 large Red Bell Pepper

1/2 large Yellow Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1 tsp Dried Oregano

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 with salt, black pepper, and dried oregano ensuring an even coating.
3
Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, cut the red onion into wedges, and halve the cherry tomatoes.
4
In a large bowl, toss the prepared vegetables with olive oil, a pinch of salt, and pepper.
5
Place the seasoned chicken breast on the sheet pan and arrange the vegetables around it in a single layer.
6
Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked and vegetables are tender with slight charred edges.
7
Remove from the oven, let rest briefly, and then serve warm.