Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Savor a vibrant medley of herb-infused chicken breast paired with an assortment of rainbow vegetables and a side of quinoa. This dish brings together juicy, roasted chicken, crisp bell peppers, zucchini, red onions, and sweet cherry tomatoes, all lightly coated with olive oil and fresh herbs. The combination not only pleases the palate with its bright colors and flavors but also aligns perfectly with your balanced, wholesome eating goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

489kcal
Protein
39.7g
Fat
20.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Bell Peppers (150g)

1/2 medium Zucchini (100g)

1/2 medium Red Onion (50g)

1/2 cup Cherry Tomatoes (75g)

1 tablespoon Olive Oil (13.5g)

1/2 cup Cooked Quinoa (93g)

1 teaspoon Dried Herbs

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform pieces if desired or leave whole for even cooking. Pat dry with paper towels.

  • 3

    Chop the bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges. Halve the cherry tomatoes.

  • 4

    In a large bowl, toss the vegetables and chicken with olive oil, dried herbs, salt, and pepper until evenly coated.

  • 5

    Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring there's ample space for roasting.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly charred at the edges.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa if not already cooked. If needed, heat the cooked quinoa according to your preference.

  • 8

    Plate a serving with roasted chicken and vegetables accompanied by a side of warm quinoa.

  • 9

    Enjoy your vibrant, nutrient-packed meal!

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Savor a vibrant medley of herb-infused chicken breast paired with an assortment of rainbow vegetables and a side of quinoa. This dish brings together juicy, roasted chicken, crisp bell peppers, zucchini, red onions, and sweet cherry tomatoes, all lightly coated with olive oil and fresh herbs. The combination not only pleases the palate with its bright colors and flavors but also aligns perfectly with your balanced, wholesome eating goals.

NUTRITION

489kcal
Protein
39.7g
Fat
20.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Bell Peppers (150g)

1/2 medium Zucchini (100g)

1/2 medium Red Onion (50g)

1/2 cup Cherry Tomatoes (75g)

1 tablespoon Olive Oil (13.5g)

1/2 cup Cooked Quinoa (93g)

1 teaspoon Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Cut the chicken breast into uniform pieces if desired or leave whole for even cooking. Pat dry with paper towels.

  • 3

    Chop the bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges. Halve the cherry tomatoes.

  • 4

    In a large bowl, toss the vegetables and chicken with olive oil, dried herbs, salt, and pepper until evenly coated.

  • 5

    Spread the chicken and vegetables evenly on the prepared sheet pan, ensuring there's ample space for roasting.

  • 6

    Roast in the oven for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender and slightly charred at the edges.

  • 7

    While the chicken and vegetables are roasting, prepare the quinoa if not already cooked. If needed, heat the cooked quinoa according to your preference.

  • 8

    Plate a serving with roasted chicken and vegetables accompanied by a side of warm quinoa.

  • 9

    Enjoy your vibrant, nutrient-packed meal!