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 colorful and flavorful dinner featuring tender, herb-crusted chicken breast paired with an array of roasted rainbow vegetables and a side of light quinoa. This dish is perfectly balanced for those looking for a nutrient-dense meal that's both satisfying and delicious.

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NUTRITION

334kcal
Protein
36.4g
Fat
9.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/4 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Fresh Herbs (rosemary, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, place the chicken breast. Drizzle with olive oil and season generously with salt, pepper, and finely chopped fresh herbs.

  • 3

    Chop the cherry tomatoes, zucchini, red bell pepper, and yellow bell pepper. Scatter them around the chicken on the sheet pan.

  • 4

    Toss the vegetables lightly with a bit of extra olive oil, salt, and pepper to enhance their flavor.

  • 5

    Place the pan in the oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 6

    While the chicken and vegetables roast, prepare the cooked quinoa if it's not already made.

  • 7

    Plate the roasted chicken and vegetables alongside a serving of quinoa. Enjoy your balanced, nutrient-dense 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 colorful and flavorful dinner featuring tender, herb-crusted chicken breast paired with an array of roasted rainbow vegetables and a side of light quinoa. This dish is perfectly balanced for those looking for a nutrient-dense meal that's both satisfying and delicious.

NUTRITION

334kcal
Protein
36.4g
Fat
9.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cherry Tomatoes

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Yellow Bell Pepper

1/4 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Fresh Herbs (rosemary, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a sheet pan, place the chicken breast. Drizzle with olive oil and season generously with salt, pepper, and finely chopped fresh herbs.

  • 3

    Chop the cherry tomatoes, zucchini, red bell pepper, and yellow bell pepper. Scatter them around the chicken on the sheet pan.

  • 4

    Toss the vegetables lightly with a bit of extra olive oil, salt, and pepper to enhance their flavor.

  • 5

    Place the pan in the oven and roast for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.

  • 6

    While the chicken and vegetables roast, prepare the cooked quinoa if it's not already made.

  • 7

    Plate the roasted chicken and vegetables alongside a serving of quinoa. Enjoy your balanced, nutrient-dense meal!