Sheet Pan Herb-Roasted Chicken with Bell Peppers and Cherry Tomatoes

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

Sheet Pan Herb-Roasted Chicken with Bell Peppers and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Bell Peppers and Cherry Tomatoes

Enjoy a delicious, vibrant meal featuring succulent herb-roasted chicken paired with sweet bell peppers and burst-of-flavor cherry tomatoes, all roasted to perfection on a single sheet pan. The dish is complemented with a side of fluffy quinoa to round out a balanced plate that's both light and satisfying.

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NUTRITION

384kcal
Protein
37.8g
Fat
10.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs

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

    Place the chicken breast on the sheet pan. Drizzle with olive oil and rub with garlic powder, mixed herbs, salt, and black pepper.

  • 3

    Cut the red bell pepper into strips and halve the cherry tomatoes, then scatter them around the chicken on the pan.

  • 4

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 5

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa as per package instructions.

  • 6

    Once done, plate the chicken and roasted vegetables with the quinoa on the side, and serve warm.

Sheet Pan Herb-Roasted Chicken with Bell Peppers and Cherry Tomatoes

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

Sheet Pan Herb-Roasted Chicken with Bell Peppers and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Bell Peppers and Cherry Tomatoes

Enjoy a delicious, vibrant meal featuring succulent herb-roasted chicken paired with sweet bell peppers and burst-of-flavor cherry tomatoes, all roasted to perfection on a single sheet pan. The dish is complemented with a side of fluffy quinoa to round out a balanced plate that's both light and satisfying.

NUTRITION

384kcal
Protein
37.8g
Fat
10.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 cup Cherry Tomatoes

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Mixed Fresh Herbs

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

    Place the chicken breast on the sheet pan. Drizzle with olive oil and rub with garlic powder, mixed herbs, salt, and black pepper.

  • 3

    Cut the red bell pepper into strips and halve the cherry tomatoes, then scatter them around the chicken on the pan.

  • 4

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 5

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa as per package instructions.

  • 6

    Once done, plate the chicken and roasted vegetables with the quinoa on the side, and serve warm.