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 this sheet pan chicken dinner, featuring tender, herb-coated chicken breast paired with a colorful medley of roasted bell peppers, zucchini, and broccoli. A side of fluffy quinoa ties the dish together for a balanced, nutrient-rich meal perfect for a wholesome dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
41.6g
Fat
15.7g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

Herbs & Spices (Rosemary, Thyme, Garlic Powder, Salt & Pepper) to taste

1 tsp Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, dried rosemary, dried thyme, and a sprinkle of lemon zest to create your herb crust.

  • 3

    Dice the red and yellow bell peppers, slice the zucchini into rounds, and separate the broccoli into small florets.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan. Surround it with the prepared vegetables.

  • 5

    Drizzle the vegetables with extra virgin olive oil and season lightly with salt and pepper.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight browning.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 8

    Plate the sliced herb-crusted chicken alongside a serving of quinoa and a generous helping of roasted rainbow vegetables.

  • 9

    Enjoy your balanced and colorful 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 this sheet pan chicken dinner, featuring tender, herb-coated chicken breast paired with a colorful medley of roasted bell peppers, zucchini, and broccoli. A side of fluffy quinoa ties the dish together for a balanced, nutrient-rich meal perfect for a wholesome dinner.

NUTRITION

459kcal
Protein
41.6g
Fat
15.7g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 small Zucchini

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

Herbs & Spices (Rosemary, Thyme, Garlic Powder, Salt & Pepper) to taste

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, dried rosemary, dried thyme, and a sprinkle of lemon zest to create your herb crust.

  • 3

    Dice the red and yellow bell peppers, slice the zucchini into rounds, and separate the broccoli into small florets.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan. Surround it with the prepared vegetables.

  • 5

    Drizzle the vegetables with extra virgin olive oil and season lightly with salt and pepper.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight browning.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 8

    Plate the sliced herb-crusted chicken alongside a serving of quinoa and a generous helping of roasted rainbow vegetables.

  • 9

    Enjoy your balanced and colorful meal!