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 balanced plate featuring tender herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish features a crisp almond flour herb coating on the chicken that adds a delightful crunch, while the assortment of red bell pepper, zucchini, red onion, and broccoli brings vibrant flavors and textures. Perfectly suited for a wholesome meal with a satisfying protein boost.

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NUTRITION

379kcal
Protein
41.1g
Fat
16.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (90g)

1/4 cup sliced Red Onion (40g)

1/2 cup Broccoli Florets (45g)

2 Tbsp Almond Flour (14g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and the mixed dried herbs.

  • 3

    Press the almond flour onto the top side of the chicken to form a light crust.

  • 4

    On a sheet pan, arrange the chicken breast along with the red bell pepper, zucchini, red onion, and broccoli evenly.

  • 5

    Drizzle the vegetables with olive oil, then sprinkle a pinch of salt and pepper over them.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve the roasted chicken and vegetables together.

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 balanced plate featuring tender herb-crusted chicken breast paired with a colorful medley of roasted vegetables. This dish features a crisp almond flour herb coating on the chicken that adds a delightful crunch, while the assortment of red bell pepper, zucchini, red onion, and broccoli brings vibrant flavors and textures. Perfectly suited for a wholesome meal with a satisfying protein boost.

NUTRITION

379kcal
Protein
41.1g
Fat
16.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup diced Red Bell Pepper (75g)

1/2 cup sliced Zucchini (90g)

1/4 cup sliced Red Onion (40g)

1/2 cup Broccoli Florets (45g)

2 Tbsp Almond Flour (14g)

1 tsp Olive Oil (5g)

1 tsp Mixed Dried Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry with paper towels and season both sides with salt, pepper, and the mixed dried herbs.

  • 3

    Press the almond flour onto the top side of the chicken to form a light crust.

  • 4

    On a sheet pan, arrange the chicken breast along with the red bell pepper, zucchini, red onion, and broccoli evenly.

  • 5

    Drizzle the vegetables with olive oil, then sprinkle a pinch of salt and pepper over them.

  • 6

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

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve the roasted chicken and vegetables together.