Name: Sheet Pan Chicken and Roasted Vegetables with Zesty Herb Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 medium Zucchini; 1 medium Red Bell Pepper; 1/2 Red Onion; 1/2 cup Cherry Tomatoes; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 2 tbsp Fresh Parsley; Salt and Pepper to taste

Sheet Pan Chicken and Roasted Vegetables with Zesty Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken and Roasted Vegetables with Zesty Herb Dressing

Enjoy a balanced plate of oven-roasted chicken breast and a colorful medley of vegetables drizzled with a bright, zesty herb dressing. The savory, tender chicken paired with caramelized veggies and a hit of lemon and fresh herbs makes this dish both nutritious and deeply satisfying.

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NUTRITION

Protein

39.9g

Fat

9.6g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 medium Red Bell Pepper

1/2 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
On a sheet pan, arrange the chicken breast and chop the zucchini, red bell pepper, red onion, and cherry tomatoes. Spread the vegetables evenly around the chicken.
3
Drizzle the vegetables with olive oil and season with salt and pepper. Toss gently to coat.
4
Place the sheet pan in the oven and roast for about 20-25 minutes, until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and slightly charred at the edges.
5
While roasting, prepare the zesty herb dressing by mixing lemon juice, chopped fresh parsley, and a pinch of salt and pepper in a small bowl.
6
Once the chicken and vegetables are done, remove from the oven and drizzle the herb dressing over the top. Serve immediately.