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 tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables, complemented by a side of fluffy quinoa. This dish offers an inviting mix of savory flavors and textures, perfect for a balanced dinner that hits your protein and calorie targets.

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NUTRITION

388kcal
Protein
38.1g
Fat
10.5g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast Fillet

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 teaspoon Olive Oil

0.5 cup Cooked Quinoa

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

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. In a small bowl, mix garlic powder, dried thyme, salt, and pepper.

  • 3

    Lightly rub the chicken with a portion of the olive oil and season evenly with the herb mixture.

  • 4

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and toss in the remaining olive oil, salt, and pepper.

  • 5

    Arrange the seasoned chicken and vegetables on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slight charred edges.

  • 7

    While the chicken and vegetables roast, prepare cooked quinoa if not already done.

  • 8

    Plate a serving of quinoa and top with slices of chicken and a generous portion of roasted vegetables. Garnish with additional herbs if desired and serve warm.

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 tender herb-crusted chicken paired with a vibrant medley of roasted rainbow vegetables, complemented by a side of fluffy quinoa. This dish offers an inviting mix of savory flavors and textures, perfect for a balanced dinner that hits your protein and calorie targets.

NUTRITION

388kcal
Protein
38.1g
Fat
10.5g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast Fillet

1 medium Red Bell Pepper

0.5 medium Zucchini

0.25 medium Red Onion

1 teaspoon Olive Oil

0.5 cup Cooked Quinoa

1 teaspoon Garlic Powder

1 teaspoon Dried Thyme

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. In a small bowl, mix garlic powder, dried thyme, salt, and pepper.

  • 3

    Lightly rub the chicken with a portion of the olive oil and season evenly with the herb mixture.

  • 4

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces and toss in the remaining olive oil, salt, and pepper.

  • 5

    Arrange the seasoned chicken and vegetables on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slight charred edges.

  • 7

    While the chicken and vegetables roast, prepare cooked quinoa if not already done.

  • 8

    Plate a serving of quinoa and top with slices of chicken and a generous portion of roasted vegetables. Garnish with additional herbs if desired and serve warm.