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, one-pan meal featuring herb-crusted chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. The chicken is seasoned with aromatic herbs that beautifully complement the sweetness of bell peppers, zucchini, and cherry tomatoes, making each bite both satisfying and nourishing.

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NUTRITION

363kcal
Protein
38.3g
Fat
10.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Rainbow Vegetables (red and yellow bell peppers, zucchini, cherry tomatoes)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan. In a small bowl, mix the garlic powder, chopped rosemary and thyme (reserve a few whole sprigs for garnish if desired), salt, and black pepper. Rub this herb mixture evenly over the chicken.

  • 3

    In a separate bowl, toss the mixed rainbow vegetables with olive oil, salt, and pepper until well coated. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-edged and slightly charred.

  • 5

    While the chicken and vegetables are roasting, prepare the cooked quinoa if not already made. Warm it gently and season lightly with salt and pepper.

  • 6

    Once everything is cooked, serve the herb-crusted chicken alongside the roasted rainbow vegetables with a side of quinoa. Garnish with extra fresh herbs if desired.

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, one-pan meal featuring herb-crusted chicken paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. The chicken is seasoned with aromatic herbs that beautifully complement the sweetness of bell peppers, zucchini, and cherry tomatoes, making each bite both satisfying and nourishing.

NUTRITION

363kcal
Protein
38.3g
Fat
10.3g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Rainbow Vegetables (red and yellow bell peppers, zucchini, cherry tomatoes)

1 tsp Olive Oil

1/2 cup Cooked Quinoa

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan. In a small bowl, mix the garlic powder, chopped rosemary and thyme (reserve a few whole sprigs for garnish if desired), salt, and black pepper. Rub this herb mixture evenly over the chicken.

  • 3

    In a separate bowl, toss the mixed rainbow vegetables with olive oil, salt, and pepper until well coated. Arrange the vegetables around the chicken on the sheet pan.

  • 4

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-edged and slightly charred.

  • 5

    While the chicken and vegetables are roasting, prepare the cooked quinoa if not already made. Warm it gently and season lightly with salt and pepper.

  • 6

    Once everything is cooked, serve the herb-crusted chicken alongside the roasted rainbow vegetables with a side of quinoa. Garnish with extra fresh herbs if desired.