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.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Savor the vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted vegetables and a light serving of quinoa. This balanced dish boasts a delightful crunch from fresh bell peppers, zucchini, red onion, and cherry tomatoes, all brought together with a subtle drizzle of olive oil and aromatic herbs. Perfect for any meal time, this recipe delivers wholesome ingredients and satisfying taste in one sheet pan meal.

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NUTRITION

361kcal
Protein
40.3g
Fat
9.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1 teaspoon Olive Oil

1/4 cup Cooked Quinoa

1 tablespoon mixed fresh Herbs (thyme, rosemary)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    In a small bowl, combine the chopped herbs and minced garlic with olive oil to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and coat it evenly with the herb mixture. Season with a pinch of salt and pepper if desired.

  • 4

    Chop the bell pepper, zucchini, red onion, and halve the cherry tomatoes, then spread them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables to add extra flavor.

  • 6

    Roast everything in the preheated oven for about 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 serve the chicken and vegetables over a bed of cooked quinoa.

  • 8

    Enjoy your balanced and nutritious sheet pan meal!

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.

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Savor the vibrant flavors of tender herb-crusted chicken paired with a colorful medley of roasted vegetables and a light serving of quinoa. This balanced dish boasts a delightful crunch from fresh bell peppers, zucchini, red onion, and cherry tomatoes, all brought together with a subtle drizzle of olive oil and aromatic herbs. Perfect for any meal time, this recipe delivers wholesome ingredients and satisfying taste in one sheet pan meal.

NUTRITION

361kcal
Protein
40.3g
Fat
9.7g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1 teaspoon Olive Oil

1/4 cup Cooked Quinoa

1 tablespoon mixed fresh Herbs (thyme, rosemary)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    In a small bowl, combine the chopped herbs and minced garlic with olive oil to create a marinade.

  • 3

    Place the chicken breast on the sheet pan and coat it evenly with the herb mixture. Season with a pinch of salt and pepper if desired.

  • 4

    Chop the bell pepper, zucchini, red onion, and halve the cherry tomatoes, then spread them around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables to add extra flavor.

  • 6

    Roast everything in the preheated oven for about 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 serve the chicken and vegetables over a bed of cooked quinoa.

  • 8

    Enjoy your balanced and nutritious sheet pan meal!