Name: Sheet Pan Herb-Roasted Chicken with Fresh Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup sliced Red Bell Pepper; 1 cup sliced Zucchini; 1 cup chopped Red Onion; 2 tsp Olive Oil; 1 tbsp Fresh Rosemary (chopped); 1 tbsp Fresh Thyme (chopped); Salt & Pepper to taste

Sheet Pan Herb-Roasted Chicken with Fresh 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 Fresh Vegetables

Savor the simplicity of this sheet pan meal featuring tender herb-roasted chicken breast accompanied by a medley of vibrant, fresh vegetables. The blend of rosemary and thyme elevates the natural flavors, making each bite a delightful balance of savory and fragrant notes.

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NUTRITION

Protein

38.3g

Fat

13.8g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup sliced Red Bell Pepper

1 cup sliced Zucchini

1 cup chopped Red Onion

2 tsp Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F and prepare a large sheet pan by lightly spraying with cooking oil or lining with parchment paper.
2
Place the chicken breast in the center of the sheet pan. Arrange the sliced red bell pepper, zucchini, and chopped red onion around the chicken.
3
Drizzle the olive oil evenly over the chicken and vegetables.
4
Sprinkle the chopped rosemary and thyme over all ingredients, then season with salt and pepper to taste.
5
Toss the vegetables gently so they are well coated with the oil and herbs.
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.
7
Remove from the oven and let rest for 5 minutes before serving, ensuring the flavors meld together beautifully.