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 and satisfying meal featuring herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken breast is lightly coated with a blend of almond flour and fresh herbs, then roasted alongside crisp red bell peppers, yellow squash, red onions, and snap peas, creating a delightful balance of flavors and textures.

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NUTRITION

456kcal
Protein
43.1g
Fat
16.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Squash

1/2 medium Red Onion

1/2 cup Snap Peas

1 tsp Olive Oil

1 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season with salt and pepper.

  • 3

    In a small bowl, mix the almond flour with the chopped fresh herbs, then gently rub the mixture over the chicken breast to create a light crust.

  • 4

    Chop red bell pepper, yellow squash, red onion, and prepare snap peas by trimming any ends. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a sheet pan and place the herb-crusted chicken breast in the center.

  • 6

    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.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.

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 and satisfying meal featuring herb-crusted chicken paired with a colorful medley of roasted vegetables. The tender chicken breast is lightly coated with a blend of almond flour and fresh herbs, then roasted alongside crisp red bell peppers, yellow squash, red onions, and snap peas, creating a delightful balance of flavors and textures.

NUTRITION

456kcal
Protein
43.1g
Fat
16.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Squash

1/2 medium Red Onion

1/2 cup Snap Peas

1 tsp Olive Oil

1 tbsp Almond Flour

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and season with salt and pepper.

  • 3

    In a small bowl, mix the almond flour with the chopped fresh herbs, then gently rub the mixture over the chicken breast to create a light crust.

  • 4

    Chop red bell pepper, yellow squash, red onion, and prepare snap peas by trimming any ends. Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 5

    Spread the vegetables evenly on a sheet pan and place the herb-crusted chicken breast in the center.

  • 6

    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.

  • 7

    Remove from the oven, let rest for a few minutes, then slice the chicken and serve alongside the roasted vegetables.