Sheet Pan Roasted Chicken and Crispy Vegetables with Quinoa

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

Sheet Pan Roasted Chicken and Crispy Vegetables with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Vegetables with Quinoa

Enjoy a savory sheet pan meal featuring tender roasted chicken breast accompanied by an array of crisp vegetables and a side of fluffy quinoa. This balanced dish is roasted to perfection, bringing out the natural sweetness of the vegetables while the chicken remains juicy and flavorful.

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NUTRITION

485kcal
Protein
44.6g
Fat
12.1g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 portion Red Bell Pepper (~75g)

1 portion Zucchini (~90g)

1 teaspoon Olive Oil

0.33 cup dry Quinoa (cooks to about 1 cup)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan.

  • 3

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

  • 4

    Drizzle olive oil over the chicken and vegetables, then season with salt, pepper, and your favorite herbs (such as rosemary or thyme) if desired.

  • 5

    Toss the vegetables gently so they are evenly coated with the oil and seasonings.

  • 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 crispy.

  • 7

    Meanwhile, rinse the quinoa and cook it according to the package instructions, typically simmering for 15 minutes until fluffy.

  • 8

    Serve the roasted chicken and vegetables on a bed of quinoa for a balanced, nourishing meal.

Sheet Pan Roasted Chicken and Crispy Vegetables with Quinoa

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

Sheet Pan Roasted Chicken and Crispy Vegetables with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Vegetables with Quinoa

Enjoy a savory sheet pan meal featuring tender roasted chicken breast accompanied by an array of crisp vegetables and a side of fluffy quinoa. This balanced dish is roasted to perfection, bringing out the natural sweetness of the vegetables while the chicken remains juicy and flavorful.

NUTRITION

485kcal
Protein
44.6g
Fat
12.1g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 portion Red Bell Pepper (~75g)

1 portion Zucchini (~90g)

1 teaspoon Olive Oil

0.33 cup dry Quinoa (cooks to about 1 cup)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the chicken breast on a sheet pan.

  • 3

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

  • 4

    Drizzle olive oil over the chicken and vegetables, then season with salt, pepper, and your favorite herbs (such as rosemary or thyme) if desired.

  • 5

    Toss the vegetables gently so they are evenly coated with the oil and seasonings.

  • 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 crispy.

  • 7

    Meanwhile, rinse the quinoa and cook it according to the package instructions, typically simmering for 15 minutes until fluffy.

  • 8

    Serve the roasted chicken and vegetables on a bed of quinoa for a balanced, nourishing meal.