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 and balanced plate featuring herb-seasoned chicken breast paired with an assortment of roasted rainbow vegetables and a side of fluffy quinoa. The dish bursts with the fresh aroma of rosemary, thyme, and garlic, making it both a nutrient-rich and visually appealing meal perfect for any time of day.

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NUTRITION

373kcal
Protein
37.4g
Fat
10g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 medium Red Onion

1/2 cup Cooked White Quinoa

1 tsp Olive Oil

Mixed Fresh Herbs & Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, mix the olive oil with chopped fresh herbs and minced garlic.

  • 4

    Brush the chicken breast with the herb mixture, then season lightly with salt and pepper.

  • 5

    Cut the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces and scatter them around the chicken on the sheet pan.

  • 6

    Drizzle any remaining herb mixture over the vegetables.

  • 7

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

  • 8

    While the sheet pan is in the oven, prepare the quinoa according to package instructions if not pre-cooked.

  • 9

    Plate the roasted chicken and vegetables alongside the quinoa 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

Enjoy a vibrant and balanced plate featuring herb-seasoned chicken breast paired with an assortment of roasted rainbow vegetables and a side of fluffy quinoa. The dish bursts with the fresh aroma of rosemary, thyme, and garlic, making it both a nutrient-rich and visually appealing meal perfect for any time of day.

NUTRITION

373kcal
Protein
37.4g
Fat
10g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 small Carrot

1/4 medium Red Onion

1/2 cup Cooked White Quinoa

1 tsp Olive Oil

Mixed Fresh Herbs & Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan lined with parchment paper.

  • 3

    In a small bowl, mix the olive oil with chopped fresh herbs and minced garlic.

  • 4

    Brush the chicken breast with the herb mixture, then season lightly with salt and pepper.

  • 5

    Cut the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces and scatter them around the chicken on the sheet pan.

  • 6

    Drizzle any remaining herb mixture over the vegetables.

  • 7

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

  • 8

    While the sheet pan is in the oven, prepare the quinoa according to package instructions if not pre-cooked.

  • 9

    Plate the roasted chicken and vegetables alongside the quinoa and serve warm.