Name: Sheet Pan Roasted Chicken and Crispy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast (142g); 1 medium Zucchini (150g); 1 medium Red Bell Pepper (119g); 1/4 Red Onion (40g); 2 teaspoons Olive Oil (10g); 1/2 teaspoon Dried Thyme; 1/2 teaspoon Dried Rosemary; Salt and Pepper to taste

Sheet Pan Roasted Chicken and Crispy 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 Roasted Chicken and Crispy Vegetables

Savor a well-balanced meal featuring tender roasted chicken breast accompanied by a colorful medley of crispy vegetables. Each bite bursts with natural sweetness and savory herbs, making this dish both a nourishing and delicious option for any meal of the day.

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NUTRITION

Protein

34.7g

Fat

13.6g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Zucchini (150g)

1 medium Red Bell Pepper (119g)

1/4 Red Onion (40g)

2 teaspoons Olive Oil (10g)

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
Pat the chicken breast dry and season with salt, pepper, dried thyme, and dried rosemary.
3
Slice the zucchini into rounds, cut the red bell pepper into strips, and slice the red onion into wedges.
4
On a large sheet pan, spread out the vegetables and drizzle with olive oil. Toss to coat evenly with the seasonings.
5
Nestle the seasoned chicken breast among the vegetables.
6
Roast in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender and slightly crispy.
7
Remove from the oven and allow to rest for a few minutes before serving.