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

Enjoy a vibrant assortment of colorful vegetables paired with a perfectly herb-crusted chicken breast, all roasted on a sheet pan to lock in flavors and nutrients. This dish is finished with a light drizzle of olive oil and served alongside fluffy quinoa for a balanced, wholesome meal.

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NUTRITION

395kcal
Protein
39.2g
Fat
10.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

5 Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Herbs and Spices to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan and season it with garlic powder, thyme, rosemary, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into half-moons, cut the red onion into wedges, and halve the cherry tomatoes.

  • 4

    Arrange all the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle the olive oil over the vegetables and chicken, ensuring everything is evenly coated with the herbs and spices.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

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

  • 8

    Serve the herb-crusted chicken with the roasted rainbow vegetables alongside a serving of fluffy quinoa.

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

Enjoy a vibrant assortment of colorful vegetables paired with a perfectly herb-crusted chicken breast, all roasted on a sheet pan to lock in flavors and nutrients. This dish is finished with a light drizzle of olive oil and served alongside fluffy quinoa for a balanced, wholesome meal.

NUTRITION

395kcal
Protein
39.2g
Fat
10.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

5 Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Cooked Quinoa

Herbs and Spices to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast on the sheet pan and season it with garlic powder, thyme, rosemary, salt, and pepper.

  • 3

    Chop the red and yellow bell peppers into strips, slice the zucchini into half-moons, cut the red onion into wedges, and halve the cherry tomatoes.

  • 4

    Arrange all the vegetables around the chicken on the sheet pan.

  • 5

    Drizzle the olive oil over the vegetables and chicken, ensuring everything is evenly coated with the herbs and spices.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 7

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

  • 8

    Serve the herb-crusted chicken with the roasted rainbow vegetables alongside a serving of fluffy quinoa.