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

Enjoy a vibrant plate featuring succulent herb-crusted chicken paired with an assortment of roasted rainbow vegetables. This dish offers a satisfying blend of savory flavors and colorful textures, perfect for a clean, balanced meal any time of day.

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NUTRITION

321kcal
Protein
38.5g
Fat
9.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (boneless, skinless)

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

Mixed Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast. Drizzle with half the olive oil and sprinkle with a mix of rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    In a bowl, toss the red bell pepper, zucchini, and red onion with the remaining olive oil and a pinch of the same herbs and spices.

  • 4

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Warm the cooked quinoa if needed, and serve alongside the chicken and roasted vegetables.

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

Enjoy a vibrant plate featuring succulent herb-crusted chicken paired with an assortment of roasted rainbow vegetables. This dish offers a satisfying blend of savory flavors and colorful textures, perfect for a clean, balanced meal any time of day.

NUTRITION

321kcal
Protein
38.5g
Fat
9.7g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (boneless, skinless)

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup chopped Red Onion

1 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

Mixed Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast. Drizzle with half the olive oil and sprinkle with a mix of rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    In a bowl, toss the red bell pepper, zucchini, and red onion with the remaining olive oil and a pinch of the same herbs and spices.

  • 4

    Spread the vegetables around the chicken on the sheet pan in a single layer.

  • 5

    Roast in the oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 6

    Warm the cooked quinoa if needed, and serve alongside the chicken and roasted vegetables.