Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Savor the vibrant medley of herb-roasted chicken paired with an array of colorful vegetables and a side of fluffy quinoa, lightly drizzled with olive oil. This wholesome dish delights with its aromatic herbs and roasted perfection, making it a nourishing meal for any time of day.

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NUTRITION

377kcal
Protein
40.1g
Fat
10.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 Red Bell Pepper

1/2 Zucchini

1/4 Red Onion

50g Broccoli

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange sliced red bell pepper, zucchini, red onion, and broccoli around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle your favorite herbs (such as rosemary, thyme, and a pinch of salt and pepper) evenly over the dish.

  • 4

    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.

  • 5

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Plate the roasted chicken and vegetables alongside the quinoa. Serve warm and enjoy the harmonious blend of flavors and textures.

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Vegetables

Savor the vibrant medley of herb-roasted chicken paired with an array of colorful vegetables and a side of fluffy quinoa, lightly drizzled with olive oil. This wholesome dish delights with its aromatic herbs and roasted perfection, making it a nourishing meal for any time of day.

NUTRITION

377kcal
Protein
40.1g
Fat
10.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 Red Bell Pepper

1/2 Zucchini

1/4 Red Onion

50g Broccoli

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Place the chicken breast in the center of the sheet pan. Arrange sliced red bell pepper, zucchini, red onion, and broccoli around the chicken.

  • 3

    Drizzle the olive oil over the chicken and vegetables. Sprinkle your favorite herbs (such as rosemary, thyme, and a pinch of salt and pepper) evenly over the dish.

  • 4

    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.

  • 5

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Plate the roasted chicken and vegetables alongside the quinoa. Serve warm and enjoy the harmonious blend of flavors and textures.