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 medley of roasted rainbow vegetables paired with a perfectly herb-crusted chicken breast, all finished on a single sheet pan for an easy, flavor-packed meal. The addition of quinoa rounds out the dish with a satisfying, nutrient-dense base, creating a meal that's as wholesome as it is colorful.

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NUTRITION

382kcal
Protein
34.5g
Fat
8.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly season with salt, pepper, and the mixed fresh herbs.

  • 3

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Place them on the sheet pan.

  • 4

    Drizzle olive oil over the vegetables and season lightly with salt and pepper. Toss to ensure even coating.

  • 5

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

  • 6

    Roast in the preheated oven for about 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly charred.

  • 7

    While the chicken and veggies roast, prepare 1/2 cup of cooked quinoa according to package instructions or pre-cooked if using leftovers.

  • 8

    Plate the roasted chicken and vegetables over a base of quinoa and serve immediately.

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 medley of roasted rainbow vegetables paired with a perfectly herb-crusted chicken breast, all finished on a single sheet pan for an easy, flavor-packed meal. The addition of quinoa rounds out the dish with a satisfying, nutrient-dense base, creating a meal that's as wholesome as it is colorful.

NUTRITION

382kcal
Protein
34.5g
Fat
8.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

1/4 medium Red Onion

1 small Carrot

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly season with salt, pepper, and the mixed fresh herbs.

  • 3

    Chop the red bell pepper, zucchini, red onion, and carrot into bite-sized pieces. Place them on the sheet pan.

  • 4

    Drizzle olive oil over the vegetables and season lightly with salt and pepper. Toss to ensure even coating.

  • 5

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

  • 6

    Roast in the preheated oven for about 20-25 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly charred.

  • 7

    While the chicken and veggies roast, prepare 1/2 cup of cooked quinoa according to package instructions or pre-cooked if using leftovers.

  • 8

    Plate the roasted chicken and vegetables over a base of quinoa and serve immediately.