Name: Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup diced Red Bell Pepper; 1/2 cup sliced Zucchini; 1/2 cup sliced Yellow Squash; 1/4 cup sliced Red Onion; 1 tsp Olive Oil; 1/3 cup Cooked Quinoa; 1 tbsp Mixed Fresh Herbs (chopped)

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Rainbow Vegetables

Enjoy a vibrant blend of juicy herb-crusted chicken breast paired with a colorful medley of roasted red bell pepper, zucchini, yellow squash, and red onion. Finished with a hint of olive oil and a side of light quinoa, this dish is both nutrient-dense and pleasingly balanced for a satisfying meal.

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NUTRITION

Protein

36.7g

Fat

9.5g

Carbs

24.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Yellow Squash

1/4 cup sliced Red Onion

1 tsp Olive Oil

1/3 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs (chopped)

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PREPARATION

1
Preheat the oven to 400°F (200°C).
2
On a sheet pan, arrange the chicken breast and surround it with red bell pepper, zucchini, yellow squash, and red onion.
3
Drizzle the olive oil over the chicken and vegetables. Sprinkle the mixed fresh herbs evenly over the top, and season with salt and pepper as desired.
4
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5
While the chicken and vegetables are baking, prepare the quinoa according to package instructions if not already cooked.
6
Once done, slice the chicken and serve it alongside the roasted vegetables and a portion of cooked quinoa.
7
Enjoy your flavorful and balanced meal!