Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Savor the rustic flavors of tender herb-crusted chicken paired with a vibrant medley of rainbow vegetables and a side of fluffy quinoa. This sheet pan meal is designed to offer a satisfying blend of lean protein and wholesome goodness, perfectly aligning with your nutrition goals without sacrificing taste.

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NUTRITION

415kcal
Protein
42.3g
Fat
11.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 small Red Onion

1/2 cup halved Cherry Tomatoes

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the chopped fresh herbs with salt, pepper, and the olive oil.

  • 3

    Place the chicken breast on the sheet pan and gently rub the herb mixture over both sides of the chicken.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange them evenly around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Bake everything in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the sheet pan meal bakes, prepare 1/2 cup of cooked quinoa if not already prepared.

  • 8

    Serve the herb-crusted chicken and roasted rainbow vegetables over a bed of quinoa for a balanced, nutrient-packed meal.

Herb-Crusted Sheet Pan Chicken with 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 Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Rainbow Vegetables

Savor the rustic flavors of tender herb-crusted chicken paired with a vibrant medley of rainbow vegetables and a side of fluffy quinoa. This sheet pan meal is designed to offer a satisfying blend of lean protein and wholesome goodness, perfectly aligning with your nutrition goals without sacrificing taste.

NUTRITION

415kcal
Protein
42.3g
Fat
11.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 cup sliced Zucchini

1/4 small Red Onion

1/2 cup halved Cherry Tomatoes

1/2 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix the chopped fresh herbs with salt, pepper, and the olive oil.

  • 3

    Place the chicken breast on the sheet pan and gently rub the herb mixture over both sides of the chicken.

  • 4

    Chop the red bell pepper, yellow bell pepper, zucchini, red onion, and halve the cherry tomatoes. Arrange them evenly around the chicken on the sheet pan.

  • 5

    Drizzle any remaining herb mixture over the vegetables, ensuring they are lightly coated.

  • 6

    Bake everything in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 7

    While the sheet pan meal bakes, prepare 1/2 cup of cooked quinoa if not already prepared.

  • 8

    Serve the herb-crusted chicken and roasted rainbow vegetables over a bed of quinoa for a balanced, nutrient-packed meal.