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, balanced meal featuring herb-crusted chicken paired with a medley of roasted rainbow vegetables and a side of fluffy quinoa. The aromatic blend of fresh herbs elevates the tender chicken, while the colorful veggies offer a burst of natural sweetness and crunch.

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NUTRITION

372kcal
Protein
37.5g
Fat
10.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper for easy cleanup.

  • 3

    In a bowl, combine chopped red bell pepper, yellow bell pepper, zucchini slices, and red onion wedges. Drizzle olive oil over the vegetables and toss to coat evenly. Season with a pinch of salt and pepper if desired.

  • 4

    Place the chicken breast on the sheet pan. Pat dry and sprinkle a generous amount of chopped fresh herbs (parsley and thyme) on both sides to create the crust. For an extra herb flavor, you can press the herbs onto the chicken.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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

  • 8

    Once done, plate the herb-crusted chicken with a serving of roasted rainbow vegetables alongside a portion of quinoa. Garnish with a few extra fresh herbs for an added burst of flavor.

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, balanced meal featuring herb-crusted chicken paired with a medley of roasted rainbow vegetables and a side of fluffy quinoa. The aromatic blend of fresh herbs elevates the tender chicken, while the colorful veggies offer a burst of natural sweetness and crunch.

NUTRITION

372kcal
Protein
37.5g
Fat
10.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper for easy cleanup.

  • 3

    In a bowl, combine chopped red bell pepper, yellow bell pepper, zucchini slices, and red onion wedges. Drizzle olive oil over the vegetables and toss to coat evenly. Season with a pinch of salt and pepper if desired.

  • 4

    Place the chicken breast on the sheet pan. Pat dry and sprinkle a generous amount of chopped fresh herbs (parsley and thyme) on both sides to create the crust. For an extra herb flavor, you can press the herbs onto the chicken.

  • 5

    Arrange the seasoned vegetables around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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

  • 8

    Once done, plate the herb-crusted chicken with a serving of roasted rainbow vegetables alongside a portion of quinoa. Garnish with a few extra fresh herbs for an added burst of flavor.