Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

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

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant medley of herb-infused roasted chicken paired with a colorful assortment of vegetables and a side of fluffy quinoa. This light yet satisfying dish delivers a balanced blend of protein, carbohydrates, and healthy fats, perfect for fueling your day and aligning with clean eating principles.

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NUTRITION

395kcal
Protein
41.9g
Fat
11g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 small Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

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

  • 2

    Place the 4 oz chicken breast in the center of the sheet pan. Arrange the halved red bell pepper, zucchini, yellow squash, and quartered red onion around the chicken.

  • 3

    Drizzle the teaspoon of olive oil evenly over the chicken and vegetables. Sprinkle the mixed fresh herbs over the top for an aromatic touch.

  • 4

    Season with salt and pepper to taste (optional, based on dietary preferences) and gently toss the vegetables to ensure they're coated with the oil and herbs.

  • 5

    Roast 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 and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa if not already cooked.

  • 7

    Remove the sheet pan from the oven, slice the chicken breast, and serve it alongside the roasted vegetables with a side of quinoa.

  • 8

    Enjoy your balanced, nutrient-rich meal that beautifully combines lean protein, colorful vegetables, and wholesome grains.

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

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

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Enjoy a vibrant medley of herb-infused roasted chicken paired with a colorful assortment of vegetables and a side of fluffy quinoa. This light yet satisfying dish delivers a balanced blend of protein, carbohydrates, and healthy fats, perfect for fueling your day and aligning with clean eating principles.

NUTRITION

395kcal
Protein
41.9g
Fat
11g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 medium Yellow Squash

1/4 small Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

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

  • 2

    Place the 4 oz chicken breast in the center of the sheet pan. Arrange the halved red bell pepper, zucchini, yellow squash, and quartered red onion around the chicken.

  • 3

    Drizzle the teaspoon of olive oil evenly over the chicken and vegetables. Sprinkle the mixed fresh herbs over the top for an aromatic touch.

  • 4

    Season with salt and pepper to taste (optional, based on dietary preferences) and gently toss the vegetables to ensure they're coated with the oil and herbs.

  • 5

    Roast 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 and slightly caramelized.

  • 6

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa if not already cooked.

  • 7

    Remove the sheet pan from the oven, slice the chicken breast, and serve it alongside the roasted vegetables with a side of quinoa.

  • 8

    Enjoy your balanced, nutrient-rich meal that beautifully combines lean protein, colorful vegetables, and wholesome grains.