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

Savor a vibrant, delicious plate featuring succulent herb-crusted chicken breast accompanied by a colorful medley of roasted bell peppers, red onion, zucchini, and a side of nutty quinoa. This dish strikes a balance between lean protein and fresh vegetables, all enhanced with aromatic garlic and herbs for an inviting and wholesome meal.

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NUTRITION

425kcal
Protein
42.2g
Fat
10.5g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper, halved

1/2 medium Yellow Bell Pepper, halved

1/2 medium Red Onion, sliced

1 small Zucchini

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper, to taste

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

    Pat dry the chicken breast and season generously with salt, pepper, finely chopped rosemary, thyme, and minced garlic.

  • 3

    Arrange the chicken in the center of the sheet pan.

  • 4

    Chop the red bell pepper, yellow bell pepper, red onion, and zucchini into bite-sized pieces and spread them around the chicken.

  • 5

    Drizzle the olive oil over the vegetables and toss lightly to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.

  • 7

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

  • 8

    Once cooked, serve the herb-crusted chicken and roasted vegetables over a bed of fluffy quinoa.

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

Savor a vibrant, delicious plate featuring succulent herb-crusted chicken breast accompanied by a colorful medley of roasted bell peppers, red onion, zucchini, and a side of nutty quinoa. This dish strikes a balance between lean protein and fresh vegetables, all enhanced with aromatic garlic and herbs for an inviting and wholesome meal.

NUTRITION

425kcal
Protein
42.2g
Fat
10.5g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Red Bell Pepper, halved

1/2 medium Yellow Bell Pepper, halved

1/2 medium Red Onion, sliced

1 small Zucchini

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper, to taste

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    Pat dry the chicken breast and season generously with salt, pepper, finely chopped rosemary, thyme, and minced garlic.

  • 3

    Arrange the chicken in the center of the sheet pan.

  • 4

    Chop the red bell pepper, yellow bell pepper, red onion, and zucchini into bite-sized pieces and spread them around the chicken.

  • 5

    Drizzle the olive oil over the vegetables and toss lightly to coat evenly.

  • 6

    Place the sheet pan in the oven and roast for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.

  • 7

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

  • 8

    Once cooked, serve the herb-crusted chicken and roasted vegetables over a bed of fluffy quinoa.