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 colors and flavors of this herb-crusted chicken paired with a medley of roasted rainbow vegetables and a side of light quinoa. The chicken is seasoned with a blend of rosemary, thyme, and garlic, offering a perfectly balanced plate that's both nutritious and delicious.

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NUTRITION

361kcal
Protein
40.9g
Fat
12.1g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season it on both sides with salt, pepper, dried rosemary, dried thyme, and garlic powder.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Place them in a large bowl.

  • 4

    Drizzle the olive oil over the vegetables and toss until they are evenly coated. Season lightly with salt and pepper.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove the sheet pan from the oven and let the chicken rest for a few minutes.

  • 8

    Serve the herb-crusted chicken with the roasted vegetables and a side of cooked quinoa.

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 colors and flavors of this herb-crusted chicken paired with a medley of roasted rainbow vegetables and a side of light quinoa. The chicken is seasoned with a blend of rosemary, thyme, and garlic, offering a perfectly balanced plate that's both nutritious and delicious.

NUTRITION

361kcal
Protein
40.9g
Fat
12.1g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1/4 cup Cooked Quinoa

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season it on both sides with salt, pepper, dried rosemary, dried thyme, and garlic powder.

  • 3

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces. Place them in a large bowl.

  • 4

    Drizzle the olive oil over the vegetables and toss until they are evenly coated. Season lightly with salt and pepper.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  • 7

    Remove the sheet pan from the oven and let the chicken rest for a few minutes.

  • 8

    Serve the herb-crusted chicken with the roasted vegetables and a side of cooked quinoa.