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 plate featuring a tender chicken breast encrusted with aromatic herbs and a light almond flour coating, paired with a colorful medley of roasted bell pepper, zucchini, carrot, and red onion. The dish is finished with a drizzle of extra virgin olive oil, boosting flavors while keeping the meal lean and nutritious.

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NUTRITION

323kcal
Protein
34.6g
Fat
12.2g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1 small Carrot

1/4 Red Onion

1/2 tbsp Extra Virgin Olive Oil

1 tsp Almond Flour

Pinch of Dried Thyme & Rosemary

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. Lightly coat it with a sprinkle of almond flour and season both sides with a pinch of dried thyme and rosemary.

  • 3

    Chop the bell pepper into strips, slice the zucchini into rounds, cut the carrot into sticks, and quarter the red onion.

  • 4

    Toss the vegetables in a bowl with the extra virgin olive oil and a dash of salt and pepper.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender with slight browning.

  • 7

    Remove from the oven, let rest for a couple minutes, then 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, balanced plate featuring a tender chicken breast encrusted with aromatic herbs and a light almond flour coating, paired with a colorful medley of roasted bell pepper, zucchini, carrot, and red onion. The dish is finished with a drizzle of extra virgin olive oil, boosting flavors while keeping the meal lean and nutritious.

NUTRITION

323kcal
Protein
34.6g
Fat
12.2g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Bell Pepper

1 small Zucchini

1 small Carrot

1/4 Red Onion

1/2 tbsp Extra Virgin Olive Oil

1 tsp Almond Flour

Pinch of Dried Thyme & Rosemary

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry. Lightly coat it with a sprinkle of almond flour and season both sides with a pinch of dried thyme and rosemary.

  • 3

    Chop the bell pepper into strips, slice the zucchini into rounds, cut the carrot into sticks, and quarter the red onion.

  • 4

    Toss the vegetables in a bowl with the extra virgin olive oil and a dash of salt and pepper.

  • 5

    Place the seasoned chicken breast in the center of the sheet pan and spread the vegetables around it in a single layer.

  • 6

    Roast in the preheated oven for 20-25 minutes until the chicken is fully cooked (internal temperature reaches 165°F) and the vegetables are tender with slight browning.

  • 7

    Remove from the oven, let rest for a couple minutes, then serve warm.