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, healthful plate featuring tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables, finished with a creamy hint of avocado. This dish offers a balanced mix of lean protein, wholesome veggies, and a light, nutty coating that makes every bite delicious and satisfying.

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NUTRITION

361kcal
Protein
37g
Fat
19.2g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1.5 teaspoons Olive Oil

1 tablespoon Almond Flour

1/4 medium Avocado

Herbs and Spices to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a mix of dried rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the almond flour-herb mixture evenly over the surface of the chicken.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and spread them evenly on the prepared sheet pan.

  • 5

    Drizzle 1.5 teaspoons of olive oil over the vegetables and season with a little salt and pepper.

  • 6

    Place the chicken breast on the sheet pan among the vegetables.

  • 7

    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 with a slight char.

  • 8

    Remove from the oven, slice the chicken if desired, and serve the dish topped with quartered avocado.

  • 9

    Enjoy your balanced, nutritious 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

Enjoy a vibrant, healthful plate featuring tender herb-crusted chicken paired with a colorful medley of roasted rainbow vegetables, finished with a creamy hint of avocado. This dish offers a balanced mix of lean protein, wholesome veggies, and a light, nutty coating that makes every bite delicious and satisfying.

NUTRITION

361kcal
Protein
37g
Fat
19.2g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1.5 teaspoons Olive Oil

1 tablespoon Almond Flour

1/4 medium Avocado

Herbs and Spices to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a mix of dried rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Pat the chicken breast dry and rub the almond flour-herb mixture evenly over the surface of the chicken.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into bite-sized pieces and spread them evenly on the prepared sheet pan.

  • 5

    Drizzle 1.5 teaspoons of olive oil over the vegetables and season with a little salt and pepper.

  • 6

    Place the chicken breast on the sheet pan among the vegetables.

  • 7

    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 with a slight char.

  • 8

    Remove from the oven, slice the chicken if desired, and serve the dish topped with quartered avocado.

  • 9

    Enjoy your balanced, nutritious meal!