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 plate of herb-crusted chicken paired with an array of roasted rainbow vegetables and a side of fluffy quinoa. This dish offers a delightful mix of textures and bright flavors from fresh vegetables and aromatic herbs, all prepared on a convenient sheet pan for an easy, clean meal.

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NUTRITION

405kcal
Protein
38.2g
Fat
10.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 cup Carrot, sliced

1 tsp Olive Oil

1/2 tsp Dried Herb Mix (Rosemary & Thyme)

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Pat the chicken breast dry and coat it evenly with the dried herb mix and garlic powder.

  • 3

    Place the seasoned chicken breast on the sheet pan.

  • 4

    In a large bowl, toss the sliced red bell pepper, zucchini, red onion, and carrot with olive oil, a pinch of salt, and additional pepper if desired.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out in a single layer for even roasting.

  • 6

    Roast in the preheated oven for 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 according to package instructions, if not already done.

  • 8

    Plate the roasted chicken and vegetables alongside a serving of quinoa, and enjoy your balanced, nutritious 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 vibrant plate of herb-crusted chicken paired with an array of roasted rainbow vegetables and a side of fluffy quinoa. This dish offers a delightful mix of textures and bright flavors from fresh vegetables and aromatic herbs, all prepared on a convenient sheet pan for an easy, clean meal.

NUTRITION

405kcal
Protein
38.2g
Fat
10.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 cup Carrot, sliced

1 tsp Olive Oil

1/2 tsp Dried Herb Mix (Rosemary & Thyme)

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F and prepare a large sheet pan by lining it with parchment paper.

  • 2

    Pat the chicken breast dry and coat it evenly with the dried herb mix and garlic powder.

  • 3

    Place the seasoned chicken breast on the sheet pan.

  • 4

    In a large bowl, toss the sliced red bell pepper, zucchini, red onion, and carrot with olive oil, a pinch of salt, and additional pepper if desired.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are spread out in a single layer for even roasting.

  • 6

    Roast in the preheated oven for 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 according to package instructions, if not already done.

  • 8

    Plate the roasted chicken and vegetables alongside a serving of quinoa, and enjoy your balanced, nutritious meal.