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: 5 oz Chicken Breast; 1 tsp Extra Virgin Olive Oil; 1 medium Red Bell Pepper; 0.5 medium Zucchini; 0.5 medium Red Onion; 0.5 cup Cherry Tomatoes; 1 tbsp Fresh Rosemary; 1 tbsp Fresh Thyme; Salt and 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 a vibrant medley of tender sheet pan chicken paired with an array of rainbow vegetables, all enhanced by fragrant herbs. This dish combines succulent, herb-crusted chicken with crisp-roasted vegetables, delivering a delightful balance of flavors and textures perfect for a wholesome meal any time of day.

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NUTRITION

Protein

43.9g

Fat

9.9g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 medium Red Bell Pepper

0.5 medium Zucchini

0.5 medium Red Onion

0.5 cup Cherry Tomatoes

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F.
2
Place the chicken breast on a sheet pan and drizzle with olive oil. Season with salt, pepper, rosemary, and thyme to form a flavorful herb crust.
3
Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange them around the chicken on the same sheet pan.
4
Toss the vegetables lightly in any remaining olive oil and season with a pinch of salt and pepper.
5
Roast everything in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
6
Remove from the oven, plate your dish, and enjoy your vibrant, nutrient-packed meal.