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, wholesome meal featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables and a serving of quinoa for a balanced, nourishing plate. The chicken is tender and aromatic, while the vegetables offer a delightful crunch and natural sweetness, all tied together with a drizzle of olive oil and fresh herbs.

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NUTRITION

382kcal
Protein
39.2g
Fat
8.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~141g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~66g)

1/4 cup sliced Red Onion (~40g)

1 medium Carrot (~61g)

1 tsp Olive Oil (~5g)

1/2 cup Cooked Quinoa (~92g)

1 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed fresh herbs, lemon juice, olive oil, salt, and pepper to create a herb marinade.

  • 3

    Place the chicken breast on the sheet pan. Rub the herb mixture evenly over the chicken, ensuring it is well coated.

  • 4

    Arrange the sliced red bell pepper, zucchini, red onion, and carrot around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables for extra flavor.

  • 6

    Roast everything 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 with slight charred edges.

  • 7

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

  • 8

    Plate a serving with the roasted chicken, vegetables, and a side of quinoa. Enjoy your balanced and colorful 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, wholesome meal featuring herb-crusted chicken breast paired with a colorful medley of roasted vegetables and a serving of quinoa for a balanced, nourishing plate. The chicken is tender and aromatic, while the vegetables offer a delightful crunch and natural sweetness, all tied together with a drizzle of olive oil and fresh herbs.

NUTRITION

382kcal
Protein
39.2g
Fat
8.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~141g)

1/2 cup sliced Red Bell Pepper (~75g)

1/2 cup sliced Zucchini (~66g)

1/4 cup sliced Red Onion (~40g)

1 medium Carrot (~61g)

1 tsp Olive Oil (~5g)

1/2 cup Cooked Quinoa (~92g)

1 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed fresh herbs, lemon juice, olive oil, salt, and pepper to create a herb marinade.

  • 3

    Place the chicken breast on the sheet pan. Rub the herb mixture evenly over the chicken, ensuring it is well coated.

  • 4

    Arrange the sliced red bell pepper, zucchini, red onion, and carrot around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables for extra flavor.

  • 6

    Roast everything 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 with slight charred edges.

  • 7

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

  • 8

    Plate a serving with the roasted chicken, vegetables, and a side of quinoa. Enjoy your balanced and colorful meal!