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

Savor a vibrant medley of roasted rainbow vegetables paired with a tender, herb-crusted chicken breast. This dish features a crisp almond flour coating, aromatic herbs, and a drizzle of olive oil to elevate the natural flavors, making it a wholesome and satisfying meal for any time of the day.

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NUTRITION

387kcal
Protein
41.5g
Fat
15.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Bell Peppers, chopped

0.5 medium Zucchini (approx 100g), sliced

1 small Red Onion, sliced

1 small Carrot, chopped

1 teaspoon Olive Oil

2 tablespoons Almond Flour

Herbs & Spices to taste

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix almond flour with your choice of herbs (rosemary, thyme) and garlic powder, and season with salt and pepper.

  • 3

    Place the chicken breast on a sheet pan. Brush it with olive oil and evenly coat with the almond flour herb mixture.

  • 4

    Chop the mixed bell peppers, zucchini, red onion, and carrot. Toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the vegetables are tender, turning the vegetables halfway through for even roasting.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve and enjoy your nutritious, balanced 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

Savor a vibrant medley of roasted rainbow vegetables paired with a tender, herb-crusted chicken breast. This dish features a crisp almond flour coating, aromatic herbs, and a drizzle of olive oil to elevate the natural flavors, making it a wholesome and satisfying meal for any time of the day.

NUTRITION

387kcal
Protein
41.5g
Fat
15.4g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Bell Peppers, chopped

0.5 medium Zucchini (approx 100g), sliced

1 small Red Onion, sliced

1 small Carrot, chopped

1 teaspoon Olive Oil

2 tablespoons Almond Flour

Herbs & Spices to taste

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, mix almond flour with your choice of herbs (rosemary, thyme) and garlic powder, and season with salt and pepper.

  • 3

    Place the chicken breast on a sheet pan. Brush it with olive oil and evenly coat with the almond flour herb mixture.

  • 4

    Chop the mixed bell peppers, zucchini, red onion, and carrot. Toss them with a drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the vegetables are tender, turning the vegetables halfway through for even roasting.

  • 7

    Remove from the oven, let rest for a couple of minutes, then serve and enjoy your nutritious, balanced meal.