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 beautifully balanced meal featuring tender herb-crusted chicken paired with an assortment of vibrant roasted vegetables and a side of fluffy quinoa. This dish is a celebration of fresh flavors, aromatic herbs, and satisfying textures—all roasted to perfection in a single sheet pan for easy clean-up.

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NUTRITION

398kcal
Protein
38.1g
Fat
10.8g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini slices

1/2 medium Red Onion

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

Fresh Mixed Herbs (to taste)

2 cloves Garlic

1 teaspoon Lemon Zest

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, lemon zest, minced garlic, and a mix of chopped fresh herbs.

  • 3

    On a sheet pan, drizzle olive oil and add the seasoned chicken along with sliced red bell pepper, zucchini, and red onion.

  • 4

    Toss the vegetables gently to coat them with olive oil and herbs.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight char edges.

  • 6

    Warm the cooked quinoa if needed and serve as a base on the plate.

  • 7

    Slice the chicken and arrange it over the quinoa, then top with the roasted rainbow vegetables. Enjoy your balanced, vibrant 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 beautifully balanced meal featuring tender herb-crusted chicken paired with an assortment of vibrant roasted vegetables and a side of fluffy quinoa. This dish is a celebration of fresh flavors, aromatic herbs, and satisfying textures—all roasted to perfection in a single sheet pan for easy clean-up.

NUTRITION

398kcal
Protein
38.1g
Fat
10.8g
Carbs
39.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Red Bell Pepper

1 cup Zucchini slices

1/2 medium Red Onion

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

Fresh Mixed Herbs (to taste)

2 cloves Garlic

1 teaspoon Lemon Zest

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, lemon zest, minced garlic, and a mix of chopped fresh herbs.

  • 3

    On a sheet pan, drizzle olive oil and add the seasoned chicken along with sliced red bell pepper, zucchini, and red onion.

  • 4

    Toss the vegetables gently to coat them with olive oil and herbs.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with slight char edges.

  • 6

    Warm the cooked quinoa if needed and serve as a base on the plate.

  • 7

    Slice the chicken and arrange it over the quinoa, then top with the roasted rainbow vegetables. Enjoy your balanced, vibrant meal!